Comforting Vegan Greek Avgolemeno Soup

in the tapestry of life, there are certain threads that weave a story of love, legacy, and flavors that transcend generations.

this is the inspiration for “yiayia’s blue zone kitchen,” a series inspired by the remarkable life and culinary genius of my beloved yiayia.

recently, at the age of 93, she passed away, leaving behind a legacy that continues to inspire my time in the kitchen.

yiayia, along with my pappou, shared an extraordinary life, both reaching the remarkable age of 93. their secret?

a commitment to the rich traditions of the greek mediterranean diet.

it was not just a way of eating for them; it was a way of life. the vibrant hues of fruits, the robust flavors of olive oil, and the simplicity of ingredients defined their daily nourishment.

my connection with cooking finds its roots in the kitchen of my yiayia. she was not just a cook; she was a wizard of sorts!!

among her best classic dishes, avgolemeno soup stood as a beacon of comfort, warmth, and tradition.

in her honor, i made this soup vegan, attempting to capture the exact flavors of the original.

join me in the pages of “yiayia’s blue zone kitchen” as we celebrate a life well-lived, flavors well-savored, and the enduring legacy of a phenomenal cook :).

yiayia’s avgolemeno soup is more than a dish; it’s a journey through memories, flavors, and the essence of a life well-lived.

in this vegan rendition, we capture the taste and texture, sans the egg whites, and bring you a comforting bowl of nostalgia.

ingredients:

the magic begins with a blend of 1/2 cup tangy dairy-free yogurt (cocojune or culina work wonders), 1/3 cup plain hummus, the juice of 2 lemons (adjust to taste), and 1/2 cup veggie broth.

this creamy concoction sets the stage for the soul-soothing experience that follows.

sautéing the aromatics:

start by sautéing a finely diced white onion, a few minced garlic cloves, and 2 cups of finely chopped carrots in extra virgin olive oil.

let them dance together for about 7 minutes until the onions turn translucent.

rice and seasoning:

add 1 cup of rice, 1 tsp dried oregano, 1 tsp onion powder, and sea salt to taste.

sauté for an additional minute, letting the flavors mingle in the pot.

liquid love:

pour in 64 ounces of vegetable broth and 1 and 1/4 cups of water.

let the mixture cook on medium heat for about 15 minutes, allowing the rice to absorb the goodness.

creamy addition:

here’s where the magic really happens.

introduce the creamy blend from the blender, stirring it into the pot.

continue cooking for another 20 minutes or until the carrots and rice reach a state of tender perfection.

garnish and enjoy:

finish off with a generous sprinkle of fresh dill. take a moment, inhale the aromatic goodness, and savor each spoonful.

the result? a bowl of avgolemeno soup that not only mirrors yiayia’s original but transcends it, giving you a taste of tradition with a plant-based twist.

flavors and textures:

the beauty of this vegan avgolemeno lies in its rich, creamy texture – a result of the yogurt-hummus-lemon blend.

the flavors are a combination of tanginess, warmth, and a hint of the Mediterranean sun.

each spoonful takes you back to yiayia’s kitchen, where love and simplicity were the main ingredients.

cooking process:

sautéing the aromatics builds the foundation, creating a fragrant base that sets the stage for the rice and seasoning.

the liquid love, a mix of vegetable broth and water, infuses the pot with warmth, while the creamy addition elevates the soup to a whole new level.

yiayia’s avgolemeno magic isn’t just about replicating a recipe; it’s about capturing the heart of her kitchen, her love, and the joy she found in every meal :).

if you like my Comforting Vegan Greek Avgolemeno Soup, you’ll also love these other recipes of mine!

Vegan Spanakopita Cups

Roasted Tomato and Pepper Soup with Grilled Cheese

Cozy Vegan Autumn Soup

The Best Vegan White Lasagna Soup

Nourishing Vegan Jackfruit Stew

Healthy Vegan Corn Chowder

Baked Sweet Potato Spinach Soup

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

Vegan and Gluten Free Cheddar Biscuits

The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

Vegan and Gluten-free Buffalo Cauliflower Wings

Vegan Garlic Ranch Smashed Potatoes

Easy Veggie Pasta Salad with Tahini Dressing

Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Dairy-Free Buffalo Sauce Mac n Cheese

Healthy Vegan Sweet Potato Mac and Cheese

Easy Vegan Cacio e Pepe

Semi-Homemade Vegan Pasta Bake

Vegan Greek Village Pasta Salad

Vegan Spicy Mushroom Stroganoff

Healthy Vegan Arugula Pesto

are you going to make my Comforting Vegan Greek Avgolemeno Soup!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Comforting Vegan Greek Avgolemeno Soup

Recipe by Mary
Servings

5

servings
Prep time

20

minutes
Cooking time

35

minutes

Ingredients

  • 1/2 cup thick and tangy dairy-free yogurt (recommend: cocojune or culina)
    1/3 cup plain hummus
    juice of 2 lemons (adjust to taste)
    1/2 cup vegetable broth
    extra virgin olive oil
    1 small white onion, finely diced
    few minced garlic cloves
    2 cups finely chopped carrots
    1 cup rice
    1 tsp dried oregano
    1 tsp onion powder
    sea salt to taste
    64 ounces vegetable broth
    1 and 1/4 cups water
    fresh dill for garnish

Directions

  • creamy blend:
    in a blender, combine 1/2 cup dairy-free yogurt, 1/3 cup hummus, lemon juice, and 1/2 cup veggie broth.
    blend until smooth and set aside.
  • sauté aromatics:
    in a pot, sauté finely diced white onion, minced garlic, and chopped carrots in olive oil for about 7 minutes until onions are translucent.
  • rice and seasoning:
    add rice, dried oregano, onion powder, and sea salt.
    sauté for an additional minute.
  • liquid base:
    pour in 64 ounces of vegetable broth and 1 and 1/4 cups of water.
    cook on medium heat for about 15 minutes once the soup comes to a boil.
  • eamy addition:
    introduce the creamy blend from the blender.
    continue cooking for an additional 20 minutes or until carrots and rice are tender.
  • rnish and serve:
    garnish with fresh dill.
    enjoy this comforting, fresh, and light avgolemeno soup, a delicious homage to yiayia’s blue zone kitchen.

share this!

Facebook
Twitter
Pinterest
Email

Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

shop my cookie dough

popular posts

never miss a recipe

Subscribe to get all of the latest posts sent straight to your inbox.