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
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Kingkamranjanii Janiijanii
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the lemon flavor is really refreshing.
Prohor Das
[email protected]I've made this soup several times now and it's always a hit. It's a great way to use up leftover vegetables.
Christle Claark
[email protected]I'm a beginner cook and I found this recipe easy to follow. The soup turned out great and my family loved it!
Abdulrahman Zubair
[email protected]I was skeptical about the vegetarian version of avgolemono soup, but I was pleasantly surprised. It was just as delicious as the traditional recipe.
Fantasia Roberts
[email protected]This is the best vegetarian avgolemono soup I've ever had! It's so flavorful and comforting. I'll definitely be making this again and again.
Mfihlelwa shozi
[email protected]The soup was a bit too lemony for my taste, but overall it was a good recipe. I'll try it again with less lemon next time.
Jessica Muzychka
[email protected]I added some shredded chicken to the soup for extra protein and it was divine. Will definitely be making this again!
Deanna Jackson
[email protected]This soup is a staple in my household during the winter months. It's easy to make and always a crowd-pleaser. Thanks for sharing this wonderful recipe!
Ramish Khan
[email protected]Followed the recipe to a T and the soup turned out bland and watery. Not sure what went wrong.
Shahdat Emon
[email protected]I'm not usually a fan of vegetarian soups, but this one blew me away. The combination of lemon and egg was unexpected yet delightful. Highly recommend!
Sonjoy Limbu
[email protected]Tried this recipe last night and it was a hit! The soup was flavorful and the texture was perfect. Definitely a keeper!
Iina Taipale
[email protected]This vegetarian avgolemono soup was a delightful culinary journey. The harmonious blend of tangy lemon, creamy egg, and aromatic herbs created a symphony of flavors that tantalized my taste buds. The soup was incredibly comforting and nourishing, lea