Best 2 Vegetarian Avgolemono Soup Recipes

If you're looking for a comforting and flavorful vegetarian soup, avgolemono soup is a must-try. This classic Greek dish is made with a savory broth, rice, vegetables, and a rich egg-lemon sauce. The result is a creamy, tangy soup that's perfect for a cold winter day or a light lunch. With its vibrant flavors and simple ingredients, avgolemono soup is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN GREEK AVGOLEMONO SOUP

Vegetarian Greek Avgolemono Soup image

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

Ingredients

8 cups water
1 pound leeks, white and light green parts only, chopped
2 ½ tablespoons vegetable base (such as Better Than Bouillon® Seasoned Vegetable Base)
⅔ cup uncooked jasmine rice
4 large eggs
6 tablespoons lemon juice, or more to taste
1 tablespoon chopped fresh dill

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

VEGETARIAN AVGOLEMONO SOUP

Vegetarian Avgolemono Soup image

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

Ingredients

2 tablespoons extra virgin olive oil
4 large carrots, chopped
5 stalks celery, chopped
1 large onion, chopped
8 cups water
1 cup orzo
3 large eggs
2 medium lemons, juiced
salt and ground black pepper to taste

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

Tips:

Use vegetable broth with a rich flavor to create a more flavorful soup. Look for broths made with a variety of vegetables, such as carrots, celery, and onions.
If you don't have any vegetable broth on hand, you can use water and add some extra seasonings, such as salt, pepper, and garlic powder.
Use a good quality olive oil for the best flavor. Extra virgin olive oil is the best choice.
Don't overcrowd the pan when cooking the vegetables. This will prevent them from cooking evenly.
Cook the vegetables until they are tender but still have a little bit of crunch.
Use fresh lemon juice for the best flavor. Bottled lemon juice can be used, but it won't have the same bright flavor as fresh lemon juice.
Add the lemon juice and cornstarch mixture to the soup slowly, while whisking constantly. This will help prevent the soup from curdling.
Serve the soup immediately, garnished with fresh parsley or dill.

Conclusion:

This vegetarian avgolemono soup is a delicious and healthy way to enjoy a classic Greek dish. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover vegetables. With its bright lemon flavor and creamy texture, this soup is sure to become a favorite in your home.