Vegan Avgolemono Soup with Orzo

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

Instructions

1. 1In a large pot, heat the 1 tablespoon of olive oil over medium heat (350°F / 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 6Serve the Vegan Avgolemono Soup hot.

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