Comforting Vegan Greek Avgolemeno Soup
Servings 5 servings
Calories 300kcal
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
Instructions
- 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.