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Vegan Avgolemono Soup – Creamy, Zesty, and Plant-Based Bliss

Vegan Avgolemono Soup in a bowl with lemon and dill
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Transform the classic Greek egg-lemon soup into a creamy vegan delight with this authentic Vegan Avgolemono recipe. Featuring tangy lemon, hearty rice, and a silky tahini-miso base, this one-pot wonder delivers all the traditional flavors without any animal products.

Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 1 1/2 cups sweet white onion, finely chopped
  • 1 cup celery stalk, finely chopped (optional)
  • 1 1/2 cups carrot, finely chopped or cut into 1/2 inch rounds (optional)
  • 2 cloves garlic, crushed
  • 2 vegetable stock cubes (or 2 tbsp vegetable stock paste), organic, no added salt
  • 6-7 cups hot water
  • 1 tbsp nutritional yeast
  • 1 tbsp tamari or soy sauce
  • 3/4 – 1 cup uncooked Brown Jasmine Rice (or other rice of your choice)
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley or dill, finely chopped

For the Avgolemono:

  • 2 tbsp tahini
  • 2 tbsp white miso paste
  • 3/4 cup lemon juice, freshly squeezed
  • 2 cups stock from soup

Garnish:

  • Finely chopped dill or parsley

Instructions

1. Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, stirring occasionally to avoid browning or burning. The vegetables should be soft and translucent.

2. Add the vegetable stock cubes, water, nutritional yeast, and tamari or soy sauce.

3. Bring the mixture to a boil, lower the heat, then add the rice. Cover with a lid and cook for about 20 minutes, or until the rice is fully cooked.

4. While the soup is cooking, prepare the Avgolemono by adding 2 cups of stock from the soup (avoid scooping out rice), tahini, white miso, and lemon juice to a blender. Let the stock cool slightly before blending. Blend until smooth.

5. Remove the soup pot from heat and slowly stir in the blended lemon sauce. Stir until fully combined.

6. Add the fresh dill or parsley and stir once more.

7. Taste the soup and adjust seasoning as needed. Serve hot, garnished with more dill or parsley.

Notes

I love adding loads of black pepper—about 1 teaspoon is perfect for me.

Dill is my preferred herb for this dish, but parsley also works beautifully if that’s what you have on hand.

Find it online: https://cookingwithramsay.com/vegan-avgolemono-soup/