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vegan avogolemono soup recipe plant based avgolemono without eggs creamy vegan soups for fall cozy vegan recipes for winter best creamy plant based soups with rice and lemon

Vegan Avgolemono Soup

The Herbeevore
This Creamy Vegan Lemon Rice (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, without eggs!
5 from 3 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

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Nutrition

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