Vegan Avgolemono Soup with Orzo
A creamy and comforting vegan version of the classic Greek Avgolemono soup, featuring orzo pasta and a tangy lemon-dill broth thickened with aquafaba.
Ingredients
- 6 cups Vegetable Broth
- 1/2 cup Orzo Pasta
- 1 medium Carrot
- 1 stalk Celery
- 1/2 medium Onion
- 1/4 cup Lemon Juice
- 1/4 cup Aquafaba
- 2 tablespoons Fresh Dill
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, heat the 1 tablespoon of olive oil over medium heat (176.7°C / 175°C). Add the 1 medium carrot, 1 stalk celery, and 1/2 medium onion, cut into small pieces, and cook, stirring occasionally, until they look softened, about 5-7 minutes.
- 2Pour in the 6 cups of vegetable broth and bring the liquid to a boil. Once boiling, add the 1/2 cup of orzo pasta and cook until it is tender, which should take about 8-10 minutes.
- 3While the orzo is cooking, get a medium bowl. Add the 1/4 cup of aquafaba and the 1/4 cup of lemon juice to the bowl and whisk them together until the mixture looks frothy and bubbly.
- 4Once the orzo is tender, reduce the heat to low. Very slowly, while stirring the soup constantly, drizzle in the frothy aquafaba and lemon juice mixture. Continue stirring for about 1 minute to help the soup thicken and to prevent the aquafaba from separating.
- 5Stir in the 2 tablespoons of fresh dill, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Let the soup simmer gently for 2-3 more minutes, allowing the flavors to combine.
- 6Serve the Vegan Avgolemono Soup hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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