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.
2 tbsp extra virgin Mediterranean olive oil
Ingredients
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 tasteInstructions
