Name: Vegan Avgolemono Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
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

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

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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