Vegan Greek Avgolemono Soup

Name: Vegan Greek Avgolemono Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 2 tbsp extra virgin Mediterranean olive oil; 2 small white onions; 4 garlic cloves,; 1 medium carrot; 2 celery stalks; ½ tbsp oregano; 1 tsp fresh thyme; 1 x 400 g can chickpeas; 1 litre vegetable stock; 125 g orzo (pasta that looks like rice but is actually pasta); Juice of 1 large lemon; 2 tbsp tahini; 125 g baby spinach; ½ bunch fresh dill; Salt and pepper to taste

As seen on Għand il-Vegan

by Darryl Grima March 1, 2024

by Darryl Grima

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This vegan version of avgolemono is a luscious, aromatic soup that takes inspiration from a classic Greek dish. Filled with flavour and plant-based protein, it can be prepared in just a little over 30 minutes, making it a delightful meal that will surprise everyone with its vegan goodness.

Avgolemono is a Greek term pronounced as “ahv-go-LE-mono,” which directly translates to “egg-lemon,” with “avgo” representing “egg” in Greek, and “lemoni” signifying, as you may have guessed, “lemon.” Interestingly, avgolemono serves as both a soup and a sauce.

Vegan Greek Avgolemono Soup
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Serves: 4 Prep Time: 10 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

2 tbsp extra virgin Mediterranean olive oil

2 small white onions

4 garlic cloves,

1 medium carrot

2 celery stalks

½ tbsp oregano

1 tsp fresh thyme

1 x 400 g can chickpeas

1 litre vegetable stock

125 g orzo (pasta that looks like rice but is actually pasta)

Juice of 1 large lemon

2 tbsp tahini

125 g baby spinach

½ bunch fresh dill

Salt and pepper to taste

Instructions

Sauté the onion, carrot, and celery over medium heat for 8-10 minutes.

Combine tahini and lemon juice with two tablespoons of vegetable stock, then set aside.

Introduce garlic, oregano, and fresh thyme to the pot, cooking for an additional minute.

Incorporate chickpeas and vegetable stock, bringing the mixture to a boil.

Add orzo, reduce the heat, and simmer for 10 minutes or until the orzo is al dente.

Mix in the tahini mixture, baby spinach, and dill, simmering for an additional 2-3 minutes.

Season to taste and serve alone or with crusty bread.

Avgolemono Soup greek healthy malta recipe vegan vegetarian

Darryl Grima

Darryl Grima is VeggyMalta's Co-Ordinator. He became vegetarian over 30 years ago and over the years became totally plant based. He recalls a time when Malta was not so vegetarian and vegan friendly. Apart from campaigning and raising awareness on plant based issues he is also active in environmental and animal welfare organisations. He holds a Diploma in Political Studies and a Masters in Business Administration.

Vegan Greek Avgolemono Soup

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