Avgolemono soup, a beloved Greek comfort dish, is traditionally made with chicken broth, eggs, and lemon juice, creating a creamy, tangy, and hearty bowl of warmth. Its name, derived from the Greek words “avgo” (egg) and “lemono” (lemon), reflects the soup’s key ingredients. It’s often enjoyed as a soothing meal during cold weather or served at family gatherings. However, with the rising interest in plant-based eating, a vegan adaptation brings this classic into the realm of cruelty-free cuisine without sacrificing its signature flavor and texture.
The Vegan Avgolemono Soup reimagines this dish using plant-based ingredients while retaining the creamy consistency and zesty lemon flavor that defines it. The eggs are replaced with a combination of blended chickpeas and silken tofu, which mimic the rich and velvety texture. Vegetable broth, herbs, and fresh lemon juice are used to build layers of flavor, creating a satisfying and nourishing soup that’s perfect for vegans and non-vegans alike. This adaptation keeps the spirit of Avgolemono alive, offering a warm, comforting bowl that’s both familiar and new.
Ingredients:
- 6 cups vegetable broth
- 1 cup uncooked white rice
- 1/4 cup lemon juice
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
