Vegan Avgolemono Soup
This Creamy Vegan Lemon Rice (Avgolemono) Soup is a cozy fall 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 refreshing lemony broth, without eggs!
Servings: 6 servings
Calories: 272kcal
Cost: $1
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
Calories: 272kcal | Carbohydrates: 47g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 710mg | Potassium: 498mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10781IU | Vitamin C: 44mg | Calcium: 79mg | Iron: 2mg