Thursday, April 30, 2015

Avgolemono Soup

Avgolemono Soup

I love when a good recipe comes together.  I am a huge fan of soup, so having the chance to make a new recipe brings me much happiness!  

This traditional Greek soup is normally made with eggs.  Living a plant based lifestyle gave me the opportunity to make this soup accessible without the egg, while still keeping many of the same great flavors.


1/2 yellow onion, peeled and diced small

1 stock celery, washed and diced small

1/2 large carrot, peeled and diced small

4 cups low sodium veggie stock

1/2 cup orzo

Juice from 2 lemons (approximately 1/4 cup, you can adjust this)

2 tsp. lemon zest

Liquid from 1 can of canellini beans (approximately 3/4 cup)

4 tsp. corn or tapioca starch

1/4 tsp. kosher salt (optional)

1/4 tsp. black or white pepper


In a medium saucepan over medium heat, saute' the onions, celery and carrot for 5 minutes.  You can add a little water if they are not giving off enough liquid or stick.  After 5 minutes, increase the heat to medium high and add the veggie stock.  Cover and let come to a simmer.  As soon as it comes to a simmer add the orzo.  Stir well and cover.  Cook for 8-10 minutes, or until orzo is cooked.  

While you are waiting for the orzo to cook, combine the canellini liquid, starch lemon zest and lemon juice in a blender. (I used my NutriBullet)  Blend for 3 minutes on high.

When your orzo is cooked, take off the heat and stir in the canellini/lemon liquid and stir well.  Place back on heat and just bring back to a boil, stir well and then you are ready to serve.  

I did notice that it thickened and got nice and creamy if I let it sit for about 5 minutes off the heat, stirred well and then served.  

This soup was wonderful hot, but I also tried it cold, and it was super good that way too.  It would be a wonderful cold soup on a hot summer day.

I garnished with some lemon zest and a sprinkle of dried dill.  


Enjoy and experiment to make this recipe your own.