Vegan Avgolemono Lemon Rice Soup Recipe
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Jump to RecipeThis vegan avgolemono soup is a cozy lemon rice soup recipe that is hearty and plant based. Filling vegetarian meal prep lunches or make ahead meals!
Its loaded with veggies and has a bright creamy lemony broth. A perfect vegan and vegetarian version of classic avgolemono you can enjoy on a cold winter day.
I’ve always loved the creamy, lemony flavors in avgolemono soup! The traditional Greek recipe is an egg and lemon soup with rice, but I finally found a way to veganize it and keep the same flavors and textures.
I’ve been a bit notorious for this soup- I make it for friends who are sick, make it for my family, and it’s always a major hit. This eggless avgolemono soup is a creamy and cozy bowl of plant-based comfort food, perfect for fall or winter months!
This Vegan Avgolemono Soup Recipe Is:
- Bright
- Creamy
- Made without Dairy or Eggs
- Lemony
- Comforting
- Satisfying
- Vegan, Vegetarian, and Gluten Free!
Make Avgolemono Soup Vegan
This vegan Greek lemon soup is a simple way to get extra veggies in your diet – with no animal products. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and delicious recipes are fantastic meatless and dairy free meals for your table.
What’s In Vegan Lemon Rice Soup?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Arborio Rice or Orzo: classic risotto rice. It’s a thick short rice that soaks up a LOT of liquid, and is thicker than white rice. Make sure you use classic arborio rice for this recipe – jasmine, basmati, or brown rice will work but not be as thick and creamy. I like using orzo pasta in this soup too.
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s great drizzled on top of this Greek lemon rice soup.
- Onion – I used a white onion
- Cloves Garlic
- Large Carrots
- Spinach
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. The traditional Greek soup is made with chicken broth, but I use vegetable broth for a vegan version.
- Cashews: I use raw unsalted cashews in this recipe which makes the creamy broth!
- Sea salt & black pepper
- Lemon: Zest from the lemon peel and fresh lemon juice
- Fresh Dill to garnish
Other Optional Add-Ins for this Greek Avgolemono Soup
- A can of chickpeas or white beans could give this dish extra protein.
- Top with a handful of dill
- Serve with a thick slice of crusty bread.
Meal Prep Vegetarian Soup Recipes
This lemony soup is the perfect recipe for homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time.
Browse all our meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later!
How Do I Make Avgolemono Soup without Eggs?
- Begin by soaking the cashews in hot water. Place the 1/2 cup of nuts in about 1 cup of boiling water, and soak for 1 hour. When ready, blend the cashews and water together until you get a thick cashew cream! Set aside.
- Heat the olive oil in a large pot. Finely dice the onion and garlic, and sauté in the oil for 10 minutes on low heat. Meanwhile, dice the carrots, and add to the pot with the garlic and onion. Sauté for 5 more minutes on medium heat. Dice the roasted red pepper and add to the pot. Add the 8 cups of vegetable stock, and the white and arborio rice (or orzo) to the hot broth and simmer for 35 minutes, stirring occasionally.
- Once the rice is cooked and the soup thickens, stir in the spinach and cashew cream in. Juice the 3 lemons into the soup, and add some zest for extra flavor. Serve hot and crack fresh pepper and fresh herbs to the top!
- Store leftover soup in an airtight container, and refrigerate for up to 4 days.
More Creamy Vegan Soup Recipes You’ll Love!
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Vegan Avgolemono Soup
Ingredients
- 1/2 cup cashews
- 1/ cup arborio rice uncooked
- 1 cup white rice uncooked, see not below for using cooked rice
- 1 tbsp extra virgin olive oil
- 1 sweet onion
- 4 cloves garlic
- 3 carrots
- 3 jarred roasted red peppers about 1 cup chopped
- 1 cup fresh spinach fresh
- 8 cups Vegetable Stock
- 3 lemons zest and juice
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons dill
Instructions
- Begin by soaking the cashews in hot water. Place the 1/2 cup of nuts in about 1 cup of boiling water, and soak for 1 hour. When ready, blend the cashews and water together until you get a thick cashew cream! Set aside.
- Heat the olive oil in a large soup pot. Finely dice the onion and garlic, and sauté in the oil for 10 minutes on low heat. Meanwhile, dice the carrots, and add to the pot with the garlic and onion. Sauté for 5 more minutes. Dice the roasted red pepper and add to the pot. Add the 8 cups of vegetable stock, and the white and arborio rice to the pot and simmer for 45 minutes, stirring occasionally.
- Once the rice is cooked and the soup thickens, stir in the spinach and cashew cream in. Juice the 3 lemons into the soup, and add some zest for extra flavor. Serve hot and crack fresh pepper and fresh dill to the top!
Nutrition
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Wonderful flavor