Vegan Avgolemono Soup Recipe For A Delicious Meal

Experience the comforting warmth of Vegan Avgolemono Soup, where creamy tahini and zesty lemon fuse with tender orzo and wholesome chickpeas. This Greek-inspired delight promises a rich and aromatic journey in every spoonful, welcoming you to savour tradition in a new, plant-based light. A symphony of fresh dill and spinach adds layers to its vibrant taste, making each bite a testament to the joy of vegan cooking.

Vegan Avgolemono Soup Recipe

Ingredients

Olive Oil: Extra virgin for an authentic Greek taste. If avoiding oil, you can sauté the vegetables in water or vegetable stock.
Vegetables: Onion, carrot, and celery form the base. Fresh garlic is also essential for its distinct flavor.
Herbs: Oregano and fresh thyme. You can adjust based on preference and availability.
Protein: A can of chickpeas for added protein and texture.
Orzo: Or you can substitute rice if you prefer.
Tahini: To replace the traditional egg in avgolemono, lending a creamy texture.
Lemon: The juice of a large lemon (or two small ones), adjustable to taste.
Baby Spinach: Optional, for added greens. Kale is a good alternative.
Dill: Fresh dill for extra flavor.
Vegetable Stock: For cooking and combining with tahini and lemon juice.

Instructions

Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat and sauté the onion, carrot, and celery for 8-10 minutes until they start to soften.
Prepare Tahini Mixture: Whisk together the tahini and lemon juice with two tablespoons of vegetable stock. Set aside.
Add Herbs and Garlic: Add the minced garlic, oregano, and fresh thyme to the pot. Cook for an additional minute, stirring frequently.
Cook Chickpeas and Orzo: Stir in the chickpeas and the rest of the vegetable stock and bring to a boil. Add orzo, reduce heat, and simmer for about 10 minutes or until the orzo is al dente.
Combine and Finish: Stir in the tahini-lemon mixture, baby spinach, and dill. Let it simmer for another 2-3 minutes. Adjust seasoning to taste.
Serve: Enjoy the soup on its own or with some crusty bread on the side.

Recipe Notes and Tips

Storage: Keeps well in the fridge for up to three days in an airtight container. The orzo will absorb liquid, so add extra stock or water when reheating if needed.
Dill: Fresh dill is recommended for best flavor. If unavailable, it’s better to skip than to use dried.
Serving Suggestion: Serve with extra lemon wedges for individual seasoning.

This vegan avgolemono is a testament to how versatile, delicious, and satisfying vegan cooking can be, keeping the essence of traditional flavors while introducing plant-based ingredients. Enjoy your cooking!