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This Creamy Vegan Greek Lemon Rice Soup can be whipped up in an instant and it's super authentic and easy.

Creamy Vegan Greek Lemon Rice Soup [Vegan]

Serves

4-5

Cooking Time

57

Ingredients

For the Soup:

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups sweet white onion, finely chopped
  • 1 cup celery stalk, finely chopped (optional)
  • 1 1/2 cups carrot, finely chopped or cut into 1/2 inch rounds (optional)
  • 2 cloves garlic, crushed
  • 2 vegetable stock cubes (or 2 tablespoons vegetable stock paste) organic, no added salt
  • 5-6 cups hot water
  • 1 tablespoon nutritional yeast
  • 1 tablespoon tamari or soy sauce
  • 3/4 -1 cup uncooked brown jasmine rice or other rice of your choice (i.e. basmati)
  • season to taste
  • 1/4 cup fresh parsley or dill finely chopped

For the Avgolemono:

  • 2 tablespoons tahini
  • 2 tablespoons white miso paste
  • 1/3 cup lemon juice, freshly squeezed
  • 2 cups stock from soup

Garnish:

  • finely chopped dill or parsley

Preparation

  1. Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don’t want the vegetables to develop any colour, just want them translucent and soft.
  2. Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.
  3. Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with lid on or until your rice is cooked.
  4. While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding all your ingredients into a blender (2 cups of stock from the soup - avoid scooping out rice, tahini, white miso & lemon juice) and blending till smooth. NOTE: let your stock from soup cool for a few minutes in the blender before blending with other ingredients.
  5. Remove pot from the heat once it's ready and begin stirring in your lemon sauce. Continue stirring till well combined. Add your fresh dill or parsley and stir just once more.
  6. Give your soup a little taste test then add necessary seasoning. Enjoy hot with more fresh parsley or dill!


    About The Author

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    Maria Koutsogiannis

    See My Recipes

    Maria’s fierce honesty and stripped-back approach to sharing her journey to self-love through overcoming an eating disorder has amassed a global following. By seeking a healthy relationship with food, Maria has become an industry leader. She creates alongside brands that align with her values and are innovators and industry pioneers like; Bob’s Red Mill, Chiquita, Field Roast, Facebook, and Good Catch Foods. Over the last five years as CEO of FoodByMaria, Maria has educated readers and inspired vegans and non-vegans alike to embrace vibrant, wholesome plant-based foods into their daily life. Her straightforward recipes are thoughtful, healthy, and nourishing while satisfying all cravings for classic comfort food and sweet indulgences.

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