This Creamy Vegan Greek Lemon Rice Soup can be whipped up in an instant and it's super authentic and easy.
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GET THE RECIPE
Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes.
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Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.
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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.
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While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding all your ingredients into a blender and blending till smooth.
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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.
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Give your soup a little taste test then add necessary seasoning. Enjoy hot with more fresh parsley or dill!
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