VEGETARIAN GREEK AVGOLEMONO SOUP
This vegetarian Greek lemon soup (also known as Avgolemono soup) is comforting and delicious.
Provided by Jamie Lang
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine water, leeks, and vegetable base in a Dutch oven; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add rice. Cook at a simmer, stirring often to make sure rice doesn't stick to the bottom, until rice is tender and cooked through, 30 to 45 minutes. Remove from the heat.
- Beat eggs and 6 tablespoons lemon juice together in a medium bowl until combined. Ladle some hot broth from the pot and pour it slowly into the egg mixture, whisking while pouring. Add one more ladle of broth and whisk to combine. Pour the egg mixture into the soup and stir to combine.
- Ladle soup into bowls and garnish with dill.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 22.9 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.8 g, Sodium 691.1 mg, Sugar 2.7 g
VEGAN AVGOLEMONO SOUP
A veganized version of the Greek favorite from the awesome blog of one chubby vegan. Posting here for posterity.
Provided by mandilovell
Categories Greek
Time 40m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add vegetable broth, rice, nutritional yeast, and tamari (if using) to medium stockpot. Bring to a boil, and then lower heat, cover, and simmer for 25 minutes, until rice is cooked.
- Meanwhile, in a small bowl, mix the soymilk, cornstarch, and tumeric with a fork or whisk and set aside.
- When 25 minutes is up, re-stir the soymilk mixture, and add to soup. Stir well, until thickened.
- Add seitan, margarine, lemon juice, and lemon zest to soup. Mix well, and test for tartness. If more tart flavor is desired, add extra lemon juice.
- Add parsley, salt, and pepper to taste. Stir well.
- Serve with some freshly snipped dill, if desired. This recipe will double well.
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