Vegan Greek Avgolemono Soup

As seen on Għand il-Vegan

by Darryl Grima

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

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • 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.

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