How to thicken vegan avgolemono soup?

Thickening vegan Avgolemono is a cinch without using eggs! Simply whisk together a couple of tablespoons of cornstarch or arrowroot powder with a small amount of cold vegetable broth until it forms a smooth slurry. Then, gently stir the slurry into your soup while it's simmering, and let it cook for a few minutes until it reaches your desired thickness. Easy, peasy, lemon squeezy!

What’s the best way to store avgolemono? How should I reheat it?

Once it has cooled to room temperature, transfer any leftover soup to an airtight container. Pop it into the refrigerator where it'll stay fresh and flavorful for up to 3-4 days. When it's time to reheat your vegan Greek lemon soup, there are a couple of methods you can try. The gentlest way is to warm it on the stovetop over low to medium heat, stirring occasionally to ensure even heating. If you're in a hurry, you can use the microwave—just be sure to use a microwave-safe bowl and reheat in short intervals, stirring between each one to avoid uneven hot spots. Whichever method you choose, remember not to bring the avgolemono to a boil, as this can alter the soup's texture and may lead to separation. Once it's nice and warm, grab a spoon and savor the deliciousness all over again!

Vegan Greek Lemon Soup | Avgolemono

Name: Vegan Greek Lemon Soup (Avgolemono)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1/2 cup white part of green onions, diced; 1/3 cup carrots, diced; 1/3 cup celery, diced; 1 teaspoon salt; 11 cups water; 1 tablespoon Vegetable Better Than Bouillon; 1/4 teaspoon white pepper; 1/2 cup green part of green onions, diced; Peel from 1 lemon; 2 sprigs of thyme; 1 sprig of dill; 1 bay leaf; 1 cup orzo; The equivalent of 2 eggs using egg replacer (I used Bob's Red Mill egg replacer); 3/4 cups of lemon juice; 1 tablespoon tahini; 1 teaspoon salt

Description

You need this healthy recipe for vegan Greek lemon soup with orzo in your life! This recipe uses no eggs but is as creamy and delicious as the original.

Ingredients

Scale

For Soup Base:

2 tablespoons olive oil
1/2 cup white part of green onions, diced
1/3 cup carrots, diced
1/3 cup celery, diced
1 teaspoon salt
11 cups water
1 tablespoon Vegetable Better Than Bouillon
1/4 teaspoon white pepper
1/2 cup green part of green onions, diced
Peel from 1 lemon
2 sprigs of thyme
1 sprig of dill
1 bay leaf
1 cup orzo

For Lemon "Egg" Mixture:

The equivalent of 2 eggs using egg replacer (I used Bob's Red Mill egg replacer)
3/4 cups of lemon juice
1 tablespoon tahini
1 teaspoon salt

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Instructions

Heat a large-bottomed pot with olive oil over medium heat.
Add the white part of the green onions, carrots, celery, and salt to the pot. Let them sweat for 10 minutes.
After 10 minutes, add water, Better Than Bouillon, white pepper, and green part of green onions to the pot. Bring to a boil.
Once the broth boils, reduce the heat to medium and add the lemon peel, thyme, dill, and bay leaf. You will remove the herbs and lemon peel before adding the orzo, so if you have a loose leaf tea bag or cheesecloth to make a makeshift bag (see notes), it will be much easier to remove them later. Place the lid half on half off to allow some steam to escape. Allow the flavors to cook together for 8 minutes for a tasty broth base.
After 8 minutes, remove the herbs and lemon peel and add the orzo (see notes). Cover the pot and let the orzo cook through (about 10 minutes).
While the orzo cooks, make the lemon "egg" mixture by whisking together the egg replacer, lemon juice, tahini, and salt (see notes). Whisk for about 30 seconds until the mixture is light and fluffy.
One by one, add a couple of ladles full of the hot soup broth to the lemon "egg" mixture. Whisk the "egg" mixture as you add the broth to temper the "eggs."
Once the orzo has cooked through, add the lemon "egg" mixture to the pot. Bring the soup back to a boil, stirring consistently.
Once the soup boils, turn off the heat. Let the soup thicken a bit more for 10 minutes before serving!

Notes

If you don't have a loose-leaf tea bag to put the lemon peel and herbs in, we made one using cheesecloth! You can also totally fish these out at the end as well, but this makes everything easier to find.

You can use rice or noodles instead of orzo if you prefer. You might have to cook the soup slightly shorter or longer, depending on the grain's cook time.

When making the lemon and "egg" mixture, whisk in one direction to maintain ultimate fluffiness.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Category: Soup
Cuisine: Greek

Nutrition

Serving Size: 1 Bowl of Soup
Calories: 210
Sugar: 4.3g
Sodium: 1535mg
Fat: 13g
Saturated Fat: 1.3g
Carbohydrates: 11.7g
Fiber: 4.7g
Protein: 12.2g
Cholesterol: 0mg