Description
Vegan Avgolemono Soup is a vibrant and comforting dish that brings the essence of Greek cuisine to your table. This plant-based twist on the classic Avgolemono features silky smooth silken tofu, zesty lemon, and fresh herbs, creating a rich and creamy texture that will warm your soul. Perfect for chilly nights or as a light meal, this soup is not only delightful but also easy to prepare, making it an ideal choice for busy weeknights.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 1 cup cooked rice or orzo pasta
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 1 cup silken tofu
- 2 tablespoons fresh dill (or 1 tablespoon dried dill)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, bring the vegetable broth to a gentle simmer.
- Add the cooked rice or orzo; stir occasionally to soak in flavors.
- In a blender, combine silken tofu, lemon juice, and dill; blend until smooth.
- Reduce heat slightly and pour the blended mixture into the pot while stirring continuously.
- Season with salt and pepper to taste; adjust with more lemon juice if desired.
- Serve hot, garnished with fresh dill and crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (240g)
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg