This rich creamy, lemony soup is the perfect Greek vegan appetizer or lunch item. It's one of the most requested soups from my friends and family. It is made using just one pot, and you have to try it!
2tbsptahini (I've left this out due to an allergy and it still tasted delicious)
2tbspbroth
2tbspwhite miso paste
1tbspsoy 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.
Add in the mashed chickpeas, broth, and nutritional yeast and bring to a boil. Add the orzo, lower the heat and simmer for about 10 minutes. If you are using a different rice, check the cooking time as they can vary.
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!