I have been vegetarian most of my life and vegan for the past decade, so there are many dishes I have never tried because they have animal products in them. One of those recipes is the greek lemon soup, commonly known as avgolemono. 

I have heard of people’s appreciation for this soup, but could never try it because it contains scraps of chicken, chicken broth, and eggs. But it also has a ton of lemon in it (I have never met a lemon I didn’t love), so I set out to make my own vegan version of the soup. Instead of eggs, I used cabbage. And, instead of chicken broth, I used a vegan version of chicken broth flavoring. On the occasion I’m making it for guests, I’ll also add gardein’s vegan chicken to make it more authentic; however, I personally like it better without any meat alternatives.

This soup is:

• hearty
• tangy
• lemony
• filling

Here’s another soup recipe of mine that may interest you: No chicken noodle soup

vegan (greek) lemon soup

Patty Malcolm | Chickfoodtv

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course dinner

Cuisine greek

Servings 4 servings

Ingredients

  

1x2x3x

• 2 sweet onions small dice 
• grape seed oil
• pinch of salt
• 6 cups vegan no-chicken broth  No Chicken Base Vegan Certified
• 1/2 cup arborio rice
• 1/2 cup green cabbage finely shredded
• 3 lemons juiced
• fresh ground pepper & salt to taste 
• chives or green onions chopped for garnish (optional)

Instructions

 

• DICE. Peel and small dice the onion.
• HEAT. Add oil to a soup pot and heat over low heat. Add onions and a generous pinch of salt and cover to let sweat and to keep onions moist. Sweat until the onions are translucent and soft, but have not started to brown, about 5 minutes. Then up the heat to medium and sauté until just starting to turn lightly brown, about 3 minutes. The onions should taste sweet and this is important to off-set the tartness from the lemons.
• COMBINE. Mix 1 teaspoon of no-chicken broth paste with 6 cups warm water and stir until well combined. Add in the six cups of no-chicken broth to the onions, and bring to a boil. Then turn the heat down and let it simmer for about 10 minutes.
• JUICE. Meanwhile, squeeze all three lemons, and set the juice aside.
• ADD. Add rice the last 15 minutes of cooking time and simmer on low heat. Adding the rice later helps prevent mushy rice.
• LASTLY. Add fresh lemon juice and shredded cabbage. Give a good stir then add salt & pepper to taste.
• GARNISH. Garnish with chives or green onions and serve with bread of choice.

Notes

• I often use the juice of 4 lemons but this makes a very lemony, tangy soup. For this recipe, I would start with the juice of three lemons and add more, if desired.
• Gardein brand vegan chicken strips make a great addition to this soup recipe.
• Makes great leftovers, but you might need to add water for subsequent servings as the rice tends to soak up the liquid as it sits.

Tried this recipe?Let us know how it was!