Vegan Avgolemono Soup
Author -Yields: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 3/4 cup long-grain white or brown rice (135g; substitute 2/3 cup/120g orzo)
- 7-8 cups vegan chicken-style broth (1.65-1.9L; see recipe instructions)
- 1/4 teaspoon fine sea salt
- 1/4 cup freshly squeezed lemon juice 60mL
- 1 1/2 tablespoons white miso (22g)
- 2 tablespoons tahini (30g)
- 3 tablespoons nutritional yeast powder (24g)
- 1/3 cup packed, chopped fresh dill (7g)
- freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook the vegetables for 8 minutes, or until the carrots are tender. Add the garlic and for one more minute, stirring constantly.
- Add the rice to the pot. Swirl it around for a minute to toast it, then add 7 cups (1.65L) of the broth and the salt. Bring the mixture to a boil and turn the heat to low. Cover and simmer the soup for 25 minutes if using white rice or orzo. Simmer for 40 minutes if using brown rice, or until the rice is tender.
- In a small mixing bowl, whisk together the lemon juice, miso, tahini, nutritional yeast, and 1/4 cup of hot broth from the soup. Add this slurry back to the soup. Stir well. Next, stir in the dill.
- Simmer the soup, uncovered, for a few more minutes. If the soup is too thick for your liking, add the additional 1 cup/240mL broth. Taste the soup and adjust the salt and lemon as needed. Add freshly ground black pepper to taste. Serve