This Vegan Avgolemono Soup is a creamy, rich, and fragrant dish inspired by the traditional Greek recipe. Packed with flavor and protein, it’s a delicious and satisfying meal that’s ready in just over half an hour. You won’t believe it’s vegan! The combination of tahini, lemon juice, and orzo creates a silky texture, while chickpeas add heartiness and protein. Perfect for a cozy meal or an impressive dish to serve at your next gathering.
Why You’ll Love This Recipe
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Creamy and rich: The tahini and lemon juice create a luxurious texture, making this soup feel indulgent without the dairy.
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Protein-packed: Chickpeas and orzo provide a good dose of protein, making this soup a filling meal.
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Flavorful: With herbs like oregano, thyme, and fresh dill, and the addition of tangy lemon, this soup has a fresh, zesty flavor.
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Quick and easy: Ready in just 35 minutes, this soup is a perfect weeknight meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons olive oil
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1 medium onion, diced
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1 medium carrot, diced
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2 celery stalks, diced
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3 garlic cloves, crushed
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½ tablespoon oregano
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1 teaspoon fresh thyme, finely chopped
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1 x 400 g (14 oz) can chickpeas, drained
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1 litre (4 cups) vegetable stock
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125 g (4.5 oz) orzo
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Juice of 1 large lemon
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2 tablespoons tahini
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125 g (4.5 oz) baby spinach
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½ bunch fresh dill, chopped
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Salt and pepper to taste
directions
1. Sauté the Vegetables
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Heat the olive oil in a large pot or Dutch oven over medium heat.
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Add the diced onion, carrot, and celery. Sauté for 8-10 minutes, until softened.
2. Add the Herbs and Garlic
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Add the crushed garlic, oregano, and fresh thyme to the pot. Cook for another minute, stirring frequently, until fragrant.
3. Simmer the Soup
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Stir in the chickpeas and vegetable stock, and bring to a boil.
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Add the orzo and lower the heat. Let it simmer for 10 minutes, or until the orzo is al dente.
4. Add Tahini, Spinach, and Dill
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In a small bowl, mix the tahini and lemon juice with two tablespoons of vegetable stock until smooth, then stir it into the soup.
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Add the baby spinach and fresh dill, and simmer for another 2-3 minutes until the spinach has wilted.
5. Season and Serve
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Taste the soup and season with salt and pepper to your preference.
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Serve hot, either on its own or with some crusty bread for dipping.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
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Add protein: You can add tofu or tempeh for an extra boost of protein.
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Make it spicy: Add a pinch of red pepper flakes to the soup for a little heat.
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Different greens: Swap out spinach for kale or Swiss chard for a change of flavor and texture.
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Herb variations: Feel free to experiment with other herbs, like parsley or thyme, to change the flavor profile.
storage/reheating
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Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
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Freezing: This soup freezes well for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container.
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Reheating: Reheat on the stovetop over low heat, adding a splash of water or vegetable broth to loosen it up if needed.
FAQs
Can I use another type of pasta instead of orzo?
Yes, you can use small pasta like ditalini, elbow macaroni, or any short pasta you have on hand.
Can I skip the tahini?
While tahini gives this soup its creamy texture, you could substitute it with coconut cream or cashew cream for a different but still creamy result.
How do I store the soup with the orzo?
The orzo will absorb some of the liquid as the soup sits. When storing leftovers, you may need to add extra vegetable broth or water when reheating to get the soup back to the desired consistency.
Can I use canned spinach?
While fresh spinach is recommended for this recipe, you could use frozen spinach as a substitute. Just make sure to thaw and drain it well before adding.
Conclusion
This Vegan Avgolemono Soup is the perfect hearty, comforting soup that packs in so much flavor and nutrition. With its creamy texture, lemony zing, and protein-packed chickpeas, it’s a satisfying meal that will leave you feeling warm and nourished. Whether you’re making it for a weeknight dinner or a cozy weekend meal, this soup is sure to become a favorite in your recipe collection!
Print
Vegan Avgolemono Soup
- Total Time: 35 minutes
- Yield: 4 servings
Description
This Vegan Avgolemono Soup is a creamy, rich, and fragrant dish inspired by the traditional Greek recipe. Packed with flavor and protein, it’s a delicious and satisfying meal that’s ready in just over half an hour. You won’t believe it’s vegan! The combination of tahini, lemon juice, and orzo creates a silky texture, while chickpeas add heartiness and protein. Perfect for a cozy meal or an impressive dish to serve at your next gathering.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
2 celery stalks, diced
3 garlic cloves, crushed
½ tablespoon oregano
1 teaspoon fresh thyme, finely chopped
1 x 400 g (14 oz) can chickpeas, drained
1 litre (4 cups) vegetable stock
125 g (4.5 oz) orzo
Juice of 1 large lemon
2 tablespoons tahini
125 g (4.5 oz) baby spinach
½ bunch fresh dill, chopped
Salt and pepper to taste
Instructions
- Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté for 8-10 minutes, until softened. - Add the Herbs and Garlic:
Add the crushed garlic, oregano, and fresh thyme to the pot. Cook for another minute, stirring frequently, until fragrant. - Simmer the Soup:
Stir in the chickpeas and vegetable stock, and bring to a boil. Add the orzo and lower the heat. Let it simmer for 10 minutes, or until the orzo is al dente. - Add Tahini, Spinach, and Dill:
In a small bowl, mix the tahini and lemon juice with two tablespoons of vegetable stock until smooth, then stir it into the soup. Add the baby spinach and fresh dill, and simmer for another 2-3 minutes until the spinach has wilted. - Season and Serve:
Taste the soup and season with salt and pepper to your preference. Serve hot, either on its own or with some crusty bread for dipping.
Notes
-
Add protein: You can add tofu or tempeh for an extra boost of protein.
-
Make it spicy: Add a pinch of red pepper flakes to the soup for a little heat.
-
Different greens: Swap out spinach for kale or Swiss chard for a change of flavor and texture.
-
Herb variations: Feel free to experiment with other herbs, like parsley or thyme, to change the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
