Vegetarian Avgolemono Soup

Creamy, tangy, and utterly comforting, this Vegetarian Avgolemono Soup is a delightful plant-based twist on the classic Greek dish. Featuring a silky broth made from whisked eggs and fresh lemon juice, this recipe harmonizes hearty vegetables, tender short-grain rice, and fragrant herbs for a comforting yet refreshing soup. Made with a base of wholesome vegetable broth and brightened with fresh parsley, it delivers rich, creamy flavor without any dairy. Perfect for a quick weeknight meal or an elegant starter, this one-pot wonder comes together in just 45 minutes, making it as convenient as it is delicious. Serve it hot with a sprinkle of parsley and enjoy the warmth of Mediterranean-inspired cuisine!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 6 cups vegetable broth
• 1 bay leaf
• 0.5 cup short-grain white rice
• 3 pieces large eggs
• 1 large lemon, juiced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 2

Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables begin to soften.

Step 3

Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.

Step 4

Once boiling, add the rice to the pot. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is tender.

Step 5

In a medium bowl, whisk the eggs until frothy. While continuing to whisk, gradually add the lemon juice.

Step 6

Temper the egg mixture by slowly adding a ladleful of the hot broth into the eggs while whisking continuously to prevent curdling.

Step 7

Remove the pot from heat and slowly stir the tempered egg mixture back into the soup. Mix well until the soup becomes creamy.

Step 8

Remove the bay leaf and stir in the chopped parsley.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1944.3g)

Amount per serving	% Daily Value*
Calories	1215.5

Total Fat 56.1g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 6.9g
Cholesterol 558mg	0%
Sodium 6003.0mg	0%
Total Carbohydrate 139.8g	0%
Dietary Fiber 21.5g	0%
Total Sugars 28.7g
Protein 48.4g	0%

Vitamin D 120IU	0%
Calcium 403.3mg	0%
Iron 11.6mg	0%
Potassium 3309.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 15.4%

Carbs: 44.5%