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Hearty and Creamy Agvolemono [Vegan]

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This Greek soup is so delicious made vegan! It is creamy, packed with veggies, and so warming! The flavors in this soup are simply perfect. The lemon really ties everything together and allows more room for spicy heat from black pepper – an absolute must in this dish. The creaminess of the rice and miso really marries the soup while the miso and nutritional yeast adds a certain earthiness and warning effect. All in all, this soup is well balanced, filled with flavor and really easy to whip up when you’re in a pinch!

Hearty and Creamy Agvolemono [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

301

Serves

4-5

Cook Time

50

Ingredients

To Make the Soup:

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups sweet white onion, finely chopped
  • 1 cup celery stalk, finely chopped
  • 1 1/2 cups carrot, finely chopped or cut into ½ inch rounds
  • 2 cloves garlic, crushed
  • 2 vegetable stock cubes, organic, no added salt
  • 5-6 cups hot water
  • 1 tablespoon nutritional yeast
  • 1 tablespoon tamari or soy sauce
  • 1 cup uncooked long grain rice
  • Season to taste
  • 1/4 cup fresh parsley or dill, finely chopped

To Make the Avgolemono:

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

Preparation

  1. Into a large stock pot add your olive oil, onions, carrots, celery, and garlic.
  2. 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 color, just want them translucent and soft.
  3. Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast, and tamari or soy sauce.
  4. Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with the lid on or until your rice is cooked.
  5. While your soup is cooking prepare your sauce simply by adding all your ingredients into a blender and blending till smooth. NOTE: let your stock from soup cool for a few minutes before adding to the blender with other ingredients.
  6. If your rice is ready you can remove the pot from the heat and begin stirring in your lemon sauce. Continue stirring until well combined. Add your fresh dill or parsley and stir just once more.
  7. Give your soup a little taste test then add necessary seasoning.

Nutritional Information

Per Serving: Calories: 301 | Carbs: 49g | Fat: 12g | Protein: 7g | Sodium: 321mg | Sugar: 5g

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AUTHOR & RECIPE DETAILS


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Refined sugar-free desserts, colorful breakfasts, simplistic snacks, and nutrient-rich dinners. Hello everyone my name is Maria Koutsogiannis, and I’m the food stylist, recipe creator, photographer and writer for FoodByMaria. Shaped around the idea that every day we eat to feed, or to fight disease, FoodByMaria was born. Through food education, and love I have become an all-round fitness/food enthusiast, and completed a Certified Nutritionist course. You will find many healthy, nutritious and easy recipes on FoodByMaria; so-good-you-think-there-is-sugar desserts, colourful breakfasts, simplistic snacks and nutrient-rich dinners.


 

 

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0 comments on “Hearty and Creamy Agvolemono [Vegan]”

Click to add comment
Rebecca
17 Days ago

The order of this recipe falls apart at step 5 -- it\'s completely unclear whether one removes a certain amount of the soup to a blender or .... what? I can\'t make enough sense of the mixed-up steps to be able to discern how to proceed.

I\'ve experienced similar frustrations with a number of the One Green Planet recipes, which are so confusing as to suggest that the author did not read over the submission before sending, and no one at the site did so after receiving the content.


Reply
Kameron Lurf
17 Jan 2018

In the ingredient section, there is a second set of ingredients specifically for the sauce, which calls for 2 cups of stock from the soup, which is what step 5 is calling for. Hopefully I understood your comment and responded with an appropriate response. Best of luck!



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