My favorite Greek soup (avgolemono) has turned vegan, and it’s one of my absolute favorites. This vegan avgolemono is super creamy, authentic, easy, and can be whipped up in one pot. The creamy lemon-rice combination creates a comforting dish that brings me right back to my Greek roots.

I teamed up with Lundberg Family Farms to share this authentic and easy recipe because it’s seriously one of my favorites. It reminds me of home and growing up. The rice really makes it creamy, warming, and hearty—perfect for a satisfying meal any time of year.

❤️ Why You’ll Love Vegan Avgolemono

• Authentic: All the flavors of traditional Greek avgolemono soup are made completely plant-based.
• One-Pot Wonder: Everything comes together in a single pot for easy cleanup.
• Dairy-free: The combination of rice, tahini, and miso creates a luxurious texture.

🍲 Ingredients

Avgolemono Base – This soup is traditionally called avgolemono, but what really transforms it from a basic soup to this magical dish is the combination of tahini, miso paste, lemon juice, and stock. These ingredients replace the traditional egg-lemon mixture while maintaining the signature creamy, tangy profile that makes this Greek classic so beloved.

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Nutritional Yeast – Also known as “nooch,” this deactivated yeast sold in the form of yellow flakes or powder brings a savory, almost cheesy flavor to the soup. It’s packed with B vitamins and protein, making it both delicious and nutritious – the perfect addition to this vegan avgolemono soup.

👩‍🍳 How to Make Vegan Avgolemono

1. Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don’t want the vegetables to develop any color, just want them translucent and soft.

2. Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.

3. Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with lid on or until your rice is cooked.

4. While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding all your ingredients into a blender and blending till smooth. NOTE: let your stock from soup cool for a few minutes before adding to the blender with other ingredients.

6. If your rice is ready you can remove the pot from the heat and begin stirring in your lemon sauce. Continue stirring till well combined. Add your fresh dill or parsley and stir just once more.

7. Give your soup a little taste test then add the necessary seasoning. Enjoy hot with more fresh parsley or dill!

🗒 Tips and Tricks

• Vegetables: For the best flavor, cook onions, carrots, and celery on low heat just until soft, not browned.
• Rice: Use a short-grain variety for the creamiest texture in your avgolemono.
• Blending: Let stock cool slightly before blending with tahini and miso to prevent separation.

🗒 Substitutions

• Rice: Brown rice can replace white for added nutrition (allow extra cooking time).
• Herbs: Fresh parsley works well if dill isn’t available.
• Protein: Add chickpeas or white beans for a heartier vegan avgolemono soup.
• Miso: If unavailable, use additional nutritional yeast and a touch more salt.

🗒 Best served with

• Twist Bread (with Pesto & Parmesan)
• Cauliflower Pizza Crust with Arugula Salad Topper
• Easy & Authentic Greek Salad Recipe

👝 How to Store Leftovers

Store in an airtight container in the refrigerator for up to 4 days.

🤔 Common Questions

Vegan Avgolemono

4.77 from 193 votes

🍋 Transform the classic Greek egg-lemon soup into a creamy vegan delight with this authentic Vegan Avgolemono recipe. Featuring tangy lemon, hearty rice, and a silky tahini-miso base, this one-pot wonder delivers all the traditional flavors without any animal products.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine Vegan, Vegetarian, Dairy-Free, Gluten-Free, Grain-Free

Servings 4 -5

Calories 193 kcal

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Ingredients

  

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For the Soup:

• 2 tbsp extra virgin olive oil
• 1 1/2 cups sweet white onion finely chopped
• 1 cup celery stalk finely chopped (optional)
• 1 1/2 cups carrot finely chopped or cut into 1/2 inch rounds (optional)
• 2 cloves garlic crushed
• 2 vegetable stock cubes (or 2 tbsp vegetable stock paste) organic, no added salt
• 6-7 cups hot water
• 1 tbsp nutritional yeast
• 1 tbsp tamari or soy sauce
• 3/4 -1 cup uncooked Brown Jasmine Rice – Lundberg Farms or other rice of your choice (i.e. basmati)
• season to taste
• 1/4 cup fresh parsley or dill finely chopped

For the Avgolemono:

• 2 tbsp. tahini
• 2 tbsp white miso paste
• 3/4 cup lemon juice freshly squeezed
• 2 cups stock from soup

Garnish:

• finely chopped dill or parsley

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Instructions

 

• Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don’t want the vegetables to develop any colour, just want them translucent and soft.
• Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.
• Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with lid on or until your rice is cooked.
• While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding

  all your ingredients into a blender (2 cups of stock from the soup – avoid scooping out rice, tahini, white miso & lemon juice) and blending till smooth. NOTE: let your stock from soup cool for a few minutes in the blender before blending with other ingredients.
• Remove

  pot from the heat once it's ready and begin stirring in your lemon sauce. Continue stirring till well combined. Add your fresh dill or parsley and stir just once more.
• Give your soup a little taste test then add necessary seasoning. Enjoy hot with more fresh parsley or dill!

Video

Notes

NOTE: I love adding loads of pepper, so I went with about 1 tsp!

NOTE: dill is my preference but I did not have any left in my fridge!

Nutrition

Serving: 5 | Calories: 193kcal | Carbohydrates: 24.4g | Protein: 4.3g | Fat: 9.4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2.2g | Cholesterol: 24.4mg | Sodium: 423.3mg | Fiber: 3.1g | Sugar: 5.5g

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