Avgolemono

This Avgolemono is an amazing Greek lemon soup which is packed with flavor and comes together in under 20 minutes. It is made with fresh lemon juice which provides just the right amount of tang. An easy one pot meal that the whole family will love and no one would ever tell it is vegan.

What is Avgolemono

It is pronounced ah-yo-le-mo-no. Keep in mind the g is here, but it will speak truly lighter and smoother (so that is the melody and rhythm). Usually Avgolemono soup is made from lemon juice, eggs, and warm broth.

In my recipe, I do something different. Instead of eggs I use a mix of cashews and tahini to create a creamy texture, which is absolutely perfect for this soup.

One shortcut which makes this Avgolemono ready in under 20 minutes:

I used leftover rice which means it is cooled down, has a great texture and is ready to use. I like white rice more for this soup than brown rice but that is totally up to you.

Why you should try this Avgolemono Soup 

What you get here is easy to make. I’ll show you my method to make the most out of this soup with step-by-step pictures.

Ready in under 20 minutes – you can’t beat this. Most Avgolemono recipes can take up several hours, even 24 hours to make.

The result is filling, budget friendly and seriously so delicious and creamy, packed with an amazing texture.

Great for meal prep and batch cooking.

Some recipes aren’t made with enough herbs, which leads to a bland flavor. I used fresh parsley so you will have enough flavor.

Same holds for not adding enough lemon juice. I tested up and down to make sure you have the deserved tang.

What’s in this Greek Lemon Soup

At the center of this recipe is the base of the soup, which is also sometimes known as Avgolemono sauce, which gives this a thick, rich, yet velvety texture. 

Make sure to have a food processor on hand, any will work but if you have a not so powerful one, make sure to soak up your cashews in warm water for around 10 minutes, then drain.

Aside from the cashews, you need lemon juice, tahini, dairy free yoghurt (plain), and vegetable broth. 

In addition, you need for the soup:

• leftover rice
• olive oil
• vegetable broth
• vegan chicken cubes
• garlic
• onions
• celery
• carrots
• fresh parsley

How to make Avgolemono Soup

Add lemon juice, tahini, dairy free yoghurt (plain), and vegetable broth to your food processor or blender. Process until there aren’t any clumps. You really want a smoothie-like texture. Set this Avgolemono sauce aside.

Heat olive oil in a pot. Add onions, garlic, vegan chicken cubes, celery, and carrots. Saute for around 4 minutes, then add vegetable broth and rice season with a pinch salt and pepper. Let simmer on medium heat for 5 minutes more.

Now it is time to temper the sauce you prepared in step 1. This is something you might know from traditional methods, just carefully mix 1/2 cup of hot broth from your soup in a bowl with the Avgolemono sauce and then add it back to the pot, while removing your soup from heat.

Serving and Storage

Serve in bowls, garnish with fresh parsley on top.

Leftovers can be stored for around 4 days in the fridge. Reheating should be done at low temperature, and make sure to use the parsley just before serving.

Freezing: you can do that after letting the soup cool completely. Put it in freezer friendly bags or individual portions. After freezing please always make sure before using to thaw completely, overnight is great. Just heat slowly on the stove. No need for bringing it to a boil again. Last but not least you can also use the microwave for reheating.

Other recipes that you will love

• Lemon Pasta
• Mujadara
• Spicy Tahini Pasta Sauce
• Red Lentil Soup
• Greek Pasta Salad

If you try this Avgolemono Soup recipe, tag me on Instagram or Facebook, so I can see all your remakes.

Cheers, Florian.