Greek Lemon Soup with Quinoa and Rice (Vegan Avgolemono)

Greek Lemon Soup with Quinoa and Rice
(Vegan Avgolemono)

I have an enormous love for Greek cuisine and I was just heartbroken when the little mom and pop Greek market near my former job, closed.  I have had dreams of their avgolemono soup, their stuffed grape leaves, and their amazing tzatziki!  No other establishment has been able to take their place, in my opinion.  I made an attempt at making avgolemono years ago but it ended in disaster when I couldn't seem to temper the eggs properly (my soup ended up looking like Chinese egg drop rather than having the creaminess of the avgolemono!) so I threw my hands up in the air and surrendered.  I vowed to give it another whirl......at some point.  

Pinterest entered my life not too long ago and I began hoarding all kinds of recipes onto my "recipes to try" board.  Remembering that dreamy avgolemono that I had once pined over, I scoured the site for recipes.  Since we have become mainly vegetarian in our household, I was open to all versions.  I happened upon a vegan avgolemono and immediately thought to myself, how could this version even come close to the one that I remember?? And wait.....no eggs involved?? That sealed it for me! Ha! I had to give this a try.  Well, I take back any and all negative thoughts that ever crossed my mind.  I think that I make a pot of this deliciousness weekly now because it is so wonderfully satisfying.  I hope that you enjoy this soup as much as we do in our home! See recipe below!

The finished product! Enjoy!

Greek Lemon Soup with Quinoa and Rice (Vegan Avgolemono)

Serves 4

6 cups low sodium vegetable broth
1/2 cup of quinoa, well rinsed

1/2 cup of Basmati rice, well rinsed
2 tbsp of extra virgin olive oil
1 onion, finely chopped
2 large carrots (or 4 small), peeled and chopped
3 or 4 cloves of garlic, smashed and finely chopped
1.5 tbsp white miso
2 tbsp tahini
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup nutritional yeast
2 heaping tbsp dried dill, or 1/4 cup chopped fresh dill (I highly recommend the fresh!)

1. Heat the oil in a 6-quart Dutch oven on low to medium heat and sweat the onions with a pinch of salt. Once the onions are translucent, add the carrots and cook for an additional 5 minutes or so.  Add the garlic and saute for 1-2 minutes, until fragrant.

2. Next, add the rice and quinoa. Stir until they are incorporated. Add the vegetable broth, cover and bring to a boil.  Reduce the heat and simmer until the carrots, rice, and quinoa are cooked through (roughly 15-20 minutes).

3. Meanwhile, make your slurry! Whisk together the miso, tahini, and lemon juice until smooth. Once the soup has finished cooking, pour in your slurry. Stir in the nutritional yeast and dill. Your soup is finished! 

Photos by Becky Loves Cooking

Recipe Adapted from The Taste Space