Kelly JensenThis 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.
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 avgolemono soup is a simple way to get extra veggies in your diet. 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?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Arborio Rice: classic risotto rice. It’s a thick short rice that soaks up a LOT of liquid, making the pudding super creamy without adding any dairy. Make sure you use classic arborio rice for this recipe – jasmine or basmati rice will work but not be as thick and creamy.
- Basmati Rice: I really love using basmati rice in most of my dishes. Basmati rice is a very long-grain rice, and has a really nice texture in this cooked rice dish.
- Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Onion
- Garlic
- Carrots
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- 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. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
- Cashews: I use raw unsalted cashews in this recipe which makes the creamy broth!
- Lemon: Zest and Juice
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Fresh Dill to garnish
Meal Prep Vegetarian Soup Recipes
This egg free avgolemono 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.
There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true 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! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.
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 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!
More Creamy Vegan Soup Recipes You’ll Love!
Share this Eggless Avgolemono Soup Recipe
As always, if you make this vegan lemon rice avgolemono soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
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 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 No-Salt-Added Vegetable Stock
- 3 lemons zest and juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground Tellicherry 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!
Notes
Save Money on Organic Groceries!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Wonderful flavor