Soups
Vegan Avgolemono
Prep
15 minutes
Cook
40 minutes
Yield
4 -5
🍋 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.
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.
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
Traditional avgolemono gets its creaminess from an egg-lemon mixture. This vegan version uses tahini and miso to create the same silky texture and rich flavor while maintaining the signature tangy lemon profile.
While orzo is sometimes used in avgolemono, rice creates a creamier texture as it releases starch during cooking. This helps achieve that authentic velvety consistency in the vegan version.
Yes! The flavors actually improve after a day in the refrigerator. The rice may absorb more liquid, so you might need to add a splash of broth when reheating.
Yes, this vegan avgolemono is naturally gluten-free as long as you use gluten-free vegetable stock and tamari instead of soy sauce.
The key is to let your hot stock cool slightly before blending with the tahini and lemon. Then add the mixture back to the soup off the heat, stirring constantly.
Vegan Avgolemono
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
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:
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!
So yummy, Maria! I added chickpeas to mine for more protein. Even my hubby (who’s not as big a fan of lemon as me) had two bowls!
YESSS! This just makes me so happy! Thanks for the love, hun!
It’s about time that I told you that I have made this a million times since seeing your recipe! I add chickpeas which works so well with the lemony taste. I actually found this recipe when I wanted soup on a rainy day but was also oddly craving lemons so I thought ‘lemon soup? surely that’s not a thing? ‘ And low and behold here it is! Thank you!!
Thank so much for the love hun!
I made this today, the whole family loved it! So easy and tasty! Thanks for the recipe Maria 💛
Thank you so much for the love hun!
Love this soup!! I’m very happy to add this to my soup collection.
Thank you so much hun!
Easy to make and delicious!
Thank you so much, Liz!
I’ve been wanting to make this for a while, and finally remembered to buy some fresh dill last week! This soup was the perfect dinner on a cool night. While I love all the cozy foods that Fall and Winter have to offer, sometimes I really crave a lighter and brighter flavour. This soup really hit the spot. Warm and cozy, bright and lemon-y, and perfectly filling with the rice! I used the Lundberg wild rice blend, as that was what I had on hand, and it worked perfectly well! I’ll make this again and again 🙂
THANK YOU SO MUCH ELLEN! SO GLAD YOU LOVE THIS SOUP!
I cannot recommend this recipe enough. It is my absolute FAVORITE! I recently made it for a group of friends and they still haven’t gotten over it. The combination of miso, tahini, and lemon is brilliant. The nutritional yeast and soy gives it such a zing. It’s comforting, it’s healthful, and it’s exactly what you need!
Thank you so much for the love, Melissa!
Yes, Melissa! Thank you so much hun!
Just made this soup for dinner. Delicious. I added cauliflower for some veg and chickpeas and farro instead of rice. Amazing. Thank you!
THAT SOUNDS UNREAL!!!
This is my favourite soup recipe! Great for cold weather, or even when you’re feeling under the weather! I always feel so rejuvenated after eating this and it’s so healthy, hearty and tasty! Love the zippiness of the lemon. Thanks for a delicious recipe! 💕
Thank you so much for your love, Alissa! I love this recipe too!
Made this with orzo instead of rice the second time and it was AMAZING (it didn’t taste great as leftovers with the rice the first time around because it expanded so much and got pretty soggy). Will definitely be making this again!
Hey Alice, we recommend cooking the rice separately if you are picky about that texture change. Glad it worked with orzo but it will do the same if confused as leftovers. In Greece, we like to think food gets better with time, so we hope you love it however you choose to make it!
Made this with orzo instead of rice the second time and it was AMAZING (it didn’t taste great as leftovers with the rice the first time around because it expanded so much and got pretty soggy). Will definitely be making this again!