Experience the bold flavors of Greece with this delicious Vegan Greek Lemon Orzo Soup (Avgolemono Soup). This rich, creamy, and lemony soup is the perfect vegan appetizer or lunch option. It’s a crowd-pleaser that’s easy to make and only requires one pot. Trust me, once you try it, it will become one of your most requested recipes from friends and family. If you are a fan of one-pot recipes you can check out my collection of One Pot Vegan Meals here.
What is Avgolemono Made of?
“Avgolemono” translates to “egg-lemon” in Greek. As the name suggests, it is a traditional Greek soup made with beaten eggs and fresh lemon juice. While it is typically made with chicken broth or stock. This Veganized Vegan Greek Lemon Orzo Soup recipe swaps in rich and creamy tahini and salt-tangy miso to create a delicious vegan version of the classic dish. Perfect as a vegan appetizer or lunch item, this one-pot recipe is sure to please!
Ingredients & Substitutions
To make this Vegan Greek Lemon Soup, you’ll need a variety of fresh, flavorful ingredients. Here’s a rundown of what you’ll need:
- White Onion: A large white onion, diced, provides a sweet, savory base for the soup.
- Extra Virgin Olive Oil: Two tablespoons of extra virgin olive oil are used to sauté the onion and other vegetables, adding richness and depth to the soup.
- Carrots and Celery: Two large carrots and two ribs of celery, both diced, give the soup a satisfying crunch and essential vitamins and minerals.
- Garlic: Three large cloves of minced garlic add a pungent, aromatic flavor to the soup.
- Italian Spice Blend: A half tablespoon of Italian spice blend enhances the soup’s flavor with a mix of dried herbs. Dried oregano can be substituted if needed.
- Chickpeas: A can of chickpeas, rinsed, drained, and lightly mashed, adds a boost of plant-based protein and fiber.
- Chickenless Stock or Vegetable Broth: Four cups of chickenless stock or vegetable broth provide the base for the soup.
- Hot Water: One to two cups of hot water adjust the soup’s consistency and ensure the vegetables are cooked through.
- Fresh Dill: A quarter cup of fresh dill, finely chopped, adds a bright, herbaceous flavor to the soup.
- Spinach: Three to four cups of chopped baby spinach contribute a fresh, green element to the soup.
- Nutritional Yeast: Two tablespoons of nutritional yeast add a cheesy, umami flavor.
- Orzo: Three-quarters of a cup of uncooked orzo gives the soup a hearty texture. Use arborio rice for a gluten-free option.
- Salt and Pepper: Season to taste.
The Secret to the Perfect Vegan Avgolemono
The Vegan Avgolemono sauce is what sets this soup apart. Here’s what you’ll need:
- Lemon Juice: The juice of one large lemon adds a bright, tangy flavor.
- Tahini: Two tablespoons of tahini thicken the sauce and add a nutty flavor. If you have an allergy to tahini, you can leave it out and the soup will still taste delicious.
- Broth: Two tablespoons of broth thin the Vegan Avgolemono and make it easier to mix into the soup.
- White Miso Paste: Two tablespoons of white miso paste add a salty, umami flavor.
- Soy Sauce or Tamari: One tablespoon of soy sauce or tamari adds an additional layer of savory flavor.
Helpful Tools
- Large stock pot
- Cutting board
- Chef’s knife
- Measuring spoons
- Wooden spoon or spatula
- Mixing bowl
How To Make This Vegan Avgolemono Soup
Finishing the Soup: Once the orzo is cooked, add the Vegan Avgolemono mixture, chopped spinach, and fresh dill to the pot. Continue to simmer for an additional 3 minutes. Season with salt and black pepper to taste.
Cooking the Vegetables: In a large stock pot, heat the olive oil over medium heat. Add in the diced onion, carrots, and celery, cooking for approximately 8 minutes, or until the vegetables are softened.
Adding Chickpeas and Broth: Add the minced garlic and Italian spice blend, cooking for another minute. Then, stir in the lightly mashed chickpeas, chickenless stock or vegetable broth, and nutritional yeast. Bring the mixture to a boil.
Cooking the Orzo: Once boiling, add the uncooked orzo and lower the heat to a simmer. Cook for approximately 10 minutes, or until the orzo is al dente.
Preparing the Vegan Avgolemono: While the orzo cooks, prepare the Vegan Avgolemono mixture by combining the lemon juice, tahini, broth, white miso paste, and soy sauce in a bowl.
Tips & Tricks For This Vegan Greek Lemon Orzo Soup Recipe
- Gluten-Free Option: To make this recipe gluten-free, substitute the orzo with a gluten-free rice or pasta of your choice.
- Adjusting the Consistency: If you prefer a thicker soup, try adding an extra tablespoon of tahini to the Vegan Avgolemono mixture.
- Storing and Reheating Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat on the stovetop or in the microwave before serving.
Why You’ll Love This Vegan Avgolemono Soup
This Vegan Greek Lemon Soup is packed with flavor, easy to make, and incredibly satisfying. The combination of tangy lemon, creamy tahini, and savory broth makes for a soup that’s both comforting and refreshing. Whether you’re serving it as a starter or a main dish, it’s a recipe you’ll come back to again and again.
Variations to Try
- Lemon Chickpea Orzo Soup: Add a can of chickpeas and a squeeze of fresh lemon juice for a hearty twist.
- Adding Different Greens: Try kale or Swiss chard in place of spinach for a different flavor and texture.
- Making it Creamier with Cashew Cream: For an extra creamy soup, stir in a tablespoon of cashew cream or almond butter before serving.
Serving Suggestions
- Crusty Bread: Serve the soup with a slice of crusty bread to soak up all the delicious broth.
- Fresh Herbs: Garnish with fresh herbs like parsley or dill for an extra burst of flavor.
- A Side Salad: Pair the soup with a light side salad for a complete meal.
FAQ: Vegan Greek Lemon Orzo Soup
Absolutely! Arborio rice is a great option to make this recipe gluten-free. It’s important to note that cooking times may also vary when using a different type of rice. If you choose to use Arborio, make sure to adjust the cooking time accordingly. To ensure the rice is cooked to perfection in this delicious vegan lemon orzo soup.
While this soup can be frozen, the texture of the orzo rice may be affected when thawed and reheated. We recommend enjoying this soup fresh or storing any leftovers in the refrigerator for up to 4 days.
Yes, you can use frozen spinach.
Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
Ingredients
- 1 large white onion, diced
- 2 tbsp extra virgin olive oil
- 2 large carrots, diced
- 2 ribs celery, diced
- 3 large cloves minced garlic
- ½ tbsp italian spice blend (dried oregano can be substituted)
- 1 14oz can chickpeas, rinsed, drained and lightly mashed (you can leave them un-mashed if you prefer. But I find they absorb the flavour best when lightly mashed)
- 4 cups chickenless stock or vegetable broth
- 1-2 cups hot water (start with one and see if you need to add more)
- ¼ cup fresh dill, finely chopped, heaping
- 3-4 cups baby spinach, chopped
- 2 tbsp nutritional yeast
- ¾ cup un-cooked orzo (use arborio rice for a gluten-free option)
- salt and pepper to taste
For the Vegan Avgolemono:
- Juice of 1 large lemon
- 2 tbsp tahini (I've left this out due to an allergy and it still tasted delicious)
- 2 tbsp broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce or tamari
Instructions
- In a large stock pot add your olive oil, onions, carrots, and celery. Cook on low heat for about 8 mins. Add in your minced garlic and italian seasoning and cook for another minute. Stir regularly to make sure they don't stick to the pan and burn.
- While the rice is cooking, make your vegan avgolemono by mixing all ingredients together in a bowl. (tahini, lemon juice, broth, white miso, and soy sauce.)
- Once the rice is al dente, add in the avgolemono mixture, spinach and dill and simmer for about another 3 minutes.
- Add salt and pepper to taste, serve with your favourite bread and enjoy!
Notes
Nutrition
Conclusion
This Vegan Lemon Orzo Soup has been so highly requested by my family and friends that I’ve been making it in double batches! Vegan soup does not have to be boring or leave you feeling hungry. So incredibly satisfying, flavourful, and packed with protein, this plant-based soup will be your new favorite lunch or Greek appetizer!
This is definitely one of my favourite soups ever!! I love when my daughter makes it for us when we visit! I know- we’re spoiled! But it’s all good AND healthy!!
SO happy you loved it!! Yes, it’s healthy and delicious!
This soup is so delicious and tangy! Sprinkle a little parm on top and thank me later 😚 👌
Thank you so much for trying this! And the vegan parm is always a great addition!
This soup was so nice loved the lemon flavor.
Thanks so much Celeste so happy you loved the lemon flavour!
Great soup loved the lemon and was actually really quick and easy to put together. The orzo in the soup was delicious.
I’m thrilled to hear you loved the soup, especially the lemony flavor, and found it quick and easy to put together; the delicious orzo is a bonus!
What a great Lemon orzo soup this is one I will be making again.
I’m delighted to hear that you enjoyed the Lemon Orzo Soup! It’s wonderful to know that it’s a recipe you plan on making again.
This was delicious!! 😋
Thank you for the review!