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Vegan Avgolemono Soup Recipe (Egg Free, Dairy Free, Gluten Free)

This vegan Avgolemono Soup is a cozy fall soup recipe that is healthy and plant based. Filling vegetarian meal prep lunches or make ahead meals! Its loaded with veggies and has a bright refreshing lemony broth.

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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 for a Healthy Version

This vegan avogolemono 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 healthier 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 healthy recipes are fantastic meatless and dairy free meals for your table.

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What’s In Vegan Avgolemono Soup?

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Meal Prep Vegetarian Soup Recipes For the Win!

This vegetarian avgolemono soup is the perfect recipe for healthy 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 healthy 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!

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Other Creamy Vegan Soup Recipes You’ll Love!

Vegan Chicken and Dumplings Soup Recipe
Creamy Vegan Tortilla Soup Recipe (Gluten Free)

Potato Soup with Coconut Milk Recipe (Vegan, Gluten Free)

Red Lentil Ginger Soup Recipe (Vegan, Gluten Free, Oil Free)
Split Pea Soup with Butternut Squash Recipe (Vegan, Gluten Free, Whole30)

Get the Same Ingredients for this Vegetarian Avgolemono Soup Recipe:

As always, if you make this vegan and gluten free 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!

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Vegan Avgolemono Soup

The Herbeevore
This Creamy Vegan Avgolemono Soup is a cozy fall soup recipe that is healthy and plant based. Filling vegetarian meal prep lunches or make ahead meals! Its loaded with veggies and has a bright refreshing lemony broth.
5 from 2 votes
Cook Time 50 mins
Total Time 50 mins
Course Lunch, Soup
Cuisine American, Greek
Servings 6 servings
Calories 272 kcal

Ingredients
  

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

  • Note you can use cooked rice for this soup as well, but make sure you use double the amount - so 2 cups white cooked rice instead of 1 cup dried. It's a great way to use leftover rice in a healthy and delicious recipe!

Nutrition

Calories: 272kcalCarbohydrates: 47gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 710mgPotassium: 498mgFiber: 5gSugar: 6gVitamin A: 10781IUVitamin C: 44mgCalcium: 79mgIron: 2mg
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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!

Posted in Dairy Free, Dinners, Fall Recipes, Favorites, Gluten Free, Greek, Holiday Recipes, Lunches, Meal Prep, One Pot Recipes, Side Dishes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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