Vegetarian Greek Avgolemono Soup Recipes
AVGOLEMONO (GREEK EGG AND LEMON SOUP)
The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
- Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
- In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
- Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.
VEGETARIAN AVGOLEMONO SOUP
This is a wonderful recipe for a hearty, yet refreshing, lemon orzo soup. Comes together quickly and makes for a very flavorful dinner! We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb.
Provided by IEatWhatILike
Categories World Cuisine Recipes European Greek
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
- Add water and bring to a boil. Cook for at least 1 hour, or longer for a more flavorful broth.
- Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
- Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
- Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 27.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 80.9 mg, Sugar 4.1 g
VEGETARIAN GREEK AVGOLEMONO SOUP
This vegetarian Greek lemon soup (also known as Avgolemono soup) is comforting and delicious.
Provided by Jamie Lang
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine water, leeks, and vegetable base in a Dutch oven; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add rice. Cook at a simmer, stirring often to make sure rice doesn't stick to the bottom, until rice is tender and cooked through, 30 to 45 minutes. Remove from the heat.
- Beat eggs and 6 tablespoons lemon juice together in a medium bowl until combined. Ladle some hot broth from the pot and pour it slowly into the egg mixture, whisking while pouring. Add one more ladle of broth and whisk to combine. Pour the egg mixture into the soup and stir to combine.
- Ladle soup into bowls and garnish with dill.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 22.9 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.8 g, Sodium 691.1 mg, Sugar 2.7 g
VEGAN AVGOLEMONO SOUP
This vegan avgolemono soup is a plant-based version of traditional Greek Easter soup. It's made with lots of lemon, rice or orzo, and dill. It's bright and hearty, and it tastes even better after a day or two in the fridge!
Provided by Gena Hamshaw
Categories Appetizer side Soup starter
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook the vegetables for 8 minutes, or until the carrots are tender. Add the garlic and for one more minute, stirring constantly.
- Add the rice to the pot. Swirl it around for a minute to toast it, then add 7 cups (1.65L) of the broth and the salt. Bring the mixture to a boil and turn the heat to low. Cover and simmer the soup for 25 minutes if using white rice or orzo. Simmer for 40 minutes if using brown rice, or until the rice is tender.
- In a small mixing bowl, whisk together the lemon juice, miso, tahini, nutritional yeast, and 1/4 cup of hot broth from the soup. Add this slurry back to the soup. Stir well. Next, stir in the dill.
- Simmer the soup, uncovered, for a few more minutes. If the soup is too thick for your liking, add the additional 1 cup/240mL broth. Taste the soup and adjust the salt and lemon as needed. Add freshly ground black pepper to taste. Serve
LEMON CHICKPEA ORZO SOUP
Cozy and creamy lemon chickpea orzo soup recipe! A vegetarian soup inspired by Greek avgolemono. Perfect for a family weeknight meal!
Provided by Trish Bozeman
Categories Main Course Soup
Time 1h
Number Of Ingredients 12
Steps:
- Heat the 2 Tbsp olive oil in a large dutch oven or soup pot over medium high heat. Add the diced onion and saute until it starts to brown, about 10 minutes. Add the carrot and celery and saute until softened, about 8 minutes. Add the minced garlic and orzo and saute until fragrant, about 1 minute.
- Add the chickenless broth, loosen browned bits on the bottom of the pan, and increase the heat to high. Bring the soup just to a boil and rapid boil until the orzo is al dente. It took our soup 9 minutes to boil and then 4 more minutes for the orzo to be cooked.
- While the soup is cooking, whisk together the eggs and the lemon juice in a medium sized bowl. To temper the eggs, whisk one large ladle full of the boiling soup liquid directly into the eggs until everything is combined. Whisk in one more ladle full until everything is combined.
- When the orzo is al dente, remove the soup from the heat. Add the egg mixture to the soup, stirring the soup quickly while you add it until well combined into the soup. Then stir in the chickpeas.
- Season with the salt and pepper to your liking.
Nutrition Facts : ServingSize 1 bowl, Calories 211 kcal, Carbohydrate 29 g, Protein 7 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 93 mg, Sodium 2109 mg, Fiber 2 g, Sugar 6 g
More about "vegetarian greek avgolemono soup recipes"
VEGETARIAN AVGOLEMONO SOUP - SWEET RECIPEAS
From sweetrecipeas.com
Estimated Reading Time 2 mins
- Bring 8 cups of stock to a boil in a 4-qt. saucepan over high heat. If you are adding the meatless chick's strips then use 12 cups of stock.
- Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes.
- Whisk eggs and juice in a bowl until frothy, add 1 cup of the simmering stock and whisk to combine; transfer back to the pot.
AVGOLEMONO SOUP RECIPE (GREEK LEMON CHICKEN SOUP)
From themediterraneandish.com
Calories 266Total Fat 7g 9%
- In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
GREEK AVGOLEMONO (LEMON-EGG SOUP) VEGETARIAN VERSION WITH ...
From eatcheapeatwell.com
VEGETARIAN GREEK LEMON EGG SOUP WITH ORZO - LETTY'S KITCHEN
From lettyskitchen.com
Estimated Reading Time 5 mins
- Heat the oil in a large saucepan over medium heat. Add the leeks, carrots, and garlic, and sauté until the vegetables begin to soften, 5 to 7 minutes. Stir in the vegetable broth and orzo. Simmer until the orzo is almost al dente, 9 to 10 minutes. Remove from the heat.
- When the orzo is almost done, take 1 cup of the hot broth and slowly pour it into the egg and lemon mixture, whisking constantly. Slowly whisk in 2 more cups of the broth. (It’s OK if some of the orzo gets whisked in too.)
- Over medium-low heat, whisk the tempered egg and lemon mixture into remaining broth and orzo. ***Switch to a wooden spoon and, stirring continuously in a figure-eight motion, cook 1 or 2 minutes, just until the eggs slightly thicken the soup.
LEMON RICE SOUP (VEGAN) - CROWDED KITCHEN
From crowdedkitchen.com
Estimated Reading Time 5 mins
- Heat a large soup pot over medium. Add butter and onion and sauté for 5-7 minutes, stirring often, until translucent.
- Meanwhile, add cannellini beans and one cup of vegetable broth to a blender. Blend until smooth and creamy.
- Add remaining 5 cups of broth, 2 tbsp lemon juice, puréed beans, rice, salt, pepper and bay leaves to pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes until rice is almost tender.
CREAMY GREEK LEMON RICE SOUP, AVGOLEMONO - EMILIA ...
From emiliasfoodcravings.com
Cuisine MediterraneanCategory Main, SidesServings 4Total Time 26 mins
- Preheat the pot over medium heat and add the olive oil. Meanwhile, dice or grate the onion and the carrot.
- Add everything in the olive oil and fry for 4-5 minutes or until it’s reduced in size while mixing from time to time.
LEMONY ORZO CHICKPEA SOUP - GIMME SOME OVEN
From gimmesomeoven.com
Estimated Reading Time 7 mins
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add carrots and garlic and sauté for 5 more minutes, stirring occasionally.
- Add stock and chickpeas, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium (or medium-low), whatever works to maintain a steady low simmer.
- Add orzo and stir to combine. Continue cooking until the orzo is al dente, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.
- Meanwhile, as the orzo is cooking, whisk together the eggs and lemon juice in a separate mixing bowl or measuring cup until combined. Ladle out 1 cup of the hot soup broth, and while whisking the egg mixture with one hand continuously, very very slowly drizzle the broth into the eggs until combined. Repeat with 1 more cup of hot broth.
AUTHENTIC GREEK AVGOLEMONO SOUP RECIPE | HOW TO MAKE ...
From tasteofhome.com
Published 2021-04-11
- Prepare the chicken broth. In a large soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a boil over medium-high heat and then reduce to a simmer.
- Remove chicken and vegetables. After 2-3 hours, discard the veggies and bay leaves and remove the chicken from the broth. Separate the chicken meat from the skin and bones, shred and set aside.
- Cook the rice. Remove 1 cup of broth from the stockpot and set aside. Then, bring the remaining broth back to a boil and add the rice. Reduce to a simmer and cook the rice until tender, about 15-20 minutes.
- Prepare the avgolemono. While the rice cooks, prepare the avgolemono. In a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks; it will take 2-3 minutes.
- Add avgolemono to soup. Slowly transfer the avgolemono to the pot of broth and fully cooked rice on the stove. Stir to combine and then bring the soup to a simmer.
- Serve. Ladle the soup into bowls and top with a bit of the reserved shredded chicken, if desired. Garnish with fresh parsley, dill, oregano and lemon zest, and serve with crusty bread.
VEGAN GREEK LEMON RICE SOUP | FOODBYMARIA
From foodbymaria.com
Estimated Reading Time 5 mins
- Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don’t want the vegetables to develop any colour, just want them translucent and soft.
- Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.
- Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with lid on or until your rice is cooked.
- While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding all your ingredients into a blender and blending till smooth. NOTE: let your stock from soup cool for a few minutes before adding to the blender with other ingredients.
AVGOLEMONO SOUP [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
Estimated Reading Time 5 mins
- Add lemon juice, tahini, dairy free yoghurt (plain), and vegetable broth to your food processor or blender. Process until there aren't any clumps. You really want a smoothie-like texture. Set this Avgolemono sauce aside.
- Heat olive oil in a pot. Add onions, garlic, vegan chicken cubes, celery, and carrots. Saute for around 4 minutes, then add vegetable broth and rice season with a pinch salt and pepper. Let simmer on medium heat for 5 minutes more.
- Now it is time to temper the sauce you prepared in step 1. This something you might know from traditional methods, just carefully mix 1/2 cup of hot broth from your soup in a bowl with the Avgolemono sauce and then add it back to the pot, while removing your soup from heat. Serve in bowls, garnish with fresh parsley on top.
VEGAN GREEK LEMON SOUP | AVGOLEMONO - BEST SERVED VEGAN
From bestservedvegan.com
- Add the white part of the green onions, carrots, celery, and salt to the pot. Let them sweat for 10 minutes.
- After 10 minutes, add water, Better Than Bouillon, white pepper, and green part of green onions to the pot. Bring to a boil.
- Once the broth boils, reduce the heat to medium and add the lemon peel, thyme, dill, and bay leaf. You will remove the herbs and lemon peel before adding the orzo, so if you have a loose leaf tea bag or cheesecloth to make a makeshift bag (see notes), it will be much easier to remove them later. Place the lid half on half off to allow some steam to escape. Allow the flavors to cook together for 8 minutes for a tasty broth base.
LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO) - THE SIMPLE ...
From simple-veganista.com
- Heat oil or water over medium heat, add onion and carrot, saute for about 5 – 7 minutes, add the garlic and saute for 1 minute more.
- Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 8- 9 minutes, orzo should be tender.
- Remove from heat, add tahini and lemon juice (start with the smaller amount of juice, adding more to taste), stir well. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquids as needed.
- Serve in individual bowl with your favorite crusty artisan bread for soaking up the wonderful juices.
GREEK LEMON AND QUINOA SOUP (VEGAN AVGOLEMONO) | THE TASTE ...
From tastespace.wordpress.com
Estimated Reading Time 3 mins
VEGAN AVGOLEMONO SOUP (GREEK LEMON ORZO SOUP) - VEGAN …
From vegancocotte.com
Cuisine GreekCategory SoupServings 4Total Time 35 mins
GREEK VEGETARIAN: AVGOLEMONO SOUP (GREEK EGG AND LEMON SOUP)
From greekvegetarian.blogspot.com
Estimated Reading Time 6 mins
LEMON RICE AVGOLEMONO SOUP [VEGAN RECIPE] — PLANTFULL KITCHEN
From plantfullkitchen.com
GREEK AVGOLEMONO SOUP RECIPE | RECIPE | VEGETARIAN SOUP ...
From pinterest.ca
VEGETARIAN AVGOLEMONO SOUP RECIPES
From tfrecipes.com
GREEK AVGOLEMONO SOUP RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
VEGETARIAN GREEK AVGOLEMONO SOUP RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love