Best 2 Vegetarian Avgolemono Soup Recipes

Embark on a delightful culinary adventure with our diverse collection of vegetarian avgolemono soup recipes. Discover a symphony of flavors and textures that will tantalize your taste buds and warm your soul. From the classic Greek avgolemono soup, bursting with zesty lemon and velvety egg-thickened broth, to the innovative avocado avgolemono soup, where creamy avocado adds a luscious twist, our recipes offer a range of culinary experiences. Indulge in the comforting goodness of our hearty lentil avgolemono soup, where lentils provide a protein-rich boost, or explore the vibrant flavors of our roasted red pepper avgolemono soup, where roasted red peppers infuse a smoky sweetness. Each recipe is a testament to the versatility and deliciousness of this classic soup, showcasing how simple ingredients can transform into a culinary masterpiece.

Here are our top 2 tried and tested recipes!

VEGETARIAN GREEK AVGOLEMONO SOUP

Vegetarian Greek Avgolemono Soup image

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

Ingredients

8 cups water
1 pound leeks, white and light green parts only, chopped
2 ½ tablespoons vegetable base (such as Better Than Bouillon® Seasoned Vegetable Base)
⅔ cup uncooked jasmine rice
4 large eggs
6 tablespoons lemon juice, or more to taste
1 tablespoon chopped fresh dill

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

VEGETARIAN AVGOLEMONO SOUP

Vegetarian Avgolemono Soup image

This is a wonderful recipe for a hearty, yet refreshing, lemon orzo soup. Comes together quickly and makes for a very flavorful dinner! We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb.

Provided by IEatWhatILike

Categories World Cuisine Recipes European Greek

Time 1h40m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
4 large carrots, chopped
5 stalks celery, chopped
1 large onion, chopped
8 cups water
1 cup orzo
3 large eggs
2 medium lemons, juiced
salt and ground black pepper to taste

Steps:

Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
Add water and bring to a boil. Cook for at least 1 hour, or longer for a more flavorful broth.
Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 27.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 80.9 mg, Sugar 4.1 g

Tips for Making Vegetarian Avgolemono Soup:

Use a good quality vegetable broth. This will give your soup a rich, flavorful base.
Don't skimp on the lemon juice. It's what gives avgolemono soup its characteristic tangy flavor.
Temper the eggs before adding them to the soup. This will prevent them from curdling.
Serve the soup immediately. It's best hot off the stove.

Conclusion:

Vegetarian avgolemono soup is a delicious and healthy soup that's perfect for a light lunch or dinner. It's also a great way to use up leftover vegetables. So next time you're looking for a comforting and flavorful soup, give this recipe a try!