Recipe Remake: Avgolemono Soup (Soy-Free)
A couple of weeks ago I asked my Facebook followers which recipes they’d like to see remade into a vegan version. One of the requests I got was for avgolemono, which is a Greek egg and lemon mixture that thickens when heated. This can be made into sauces and soups and the soup traditionally contains a grain such as rice or orzo along with the egg and lemon mixture.
I did a little researching on the web and noticed that several vegan versions of this soup already existed, such as this one and this one. The one thing I noticed about these, however, is that they either contain soy milk or miso (which is usually soybean-based), and since I’ve been trying to cut down on the soy intake a little, I decided to make a soy-free version that didn’t use miso of any kind and that used a less-refined grain. Also, even though I have a pressure cooker I decided to do this one just using the stovetop method since I know not everyone has a pressure cooker (though, I highly recommend getting one). If you do have a pressure cooker, you can check out the first recipe link above for basic instructions and cook times.
This version of this soup is very basic with no real add-ins such as additional vegetables or a chicken replacement. That being said, this soup would be perfect if you are nursing an illness or want something that is a little more easily digestible. The warm and comforting broth of this soup is enough to get you feeling better in no time! If you’re not sick, then I still highly recommend making this soup. It’s been beyond cold here recently and this type of comforting soup is just what I needed to get through the bone-numbing days.
Ingredients
- 2 tbsp Water
- 1 Onion, diced
- 1 tbsp Garlic, minced
- 5 cups Veggie Stock
- 1 cup Brown Rice
- 1/2 tsp Salt
- Lemon Zest (optional)
- Juice of Half a Lemon (3 tbsp)
- 1 tbsp Nutritional Yeast
- 3/4 cup Cashew Cream (see below)
- 1/2 cup Whole Raw Cashews
- Filtered Water
Directions
- Add the cashews to a bowl and cover with filtered water. Let soak in refrigerator for at least 2 hours or overnight.
- When you're ready to make the soup, warm the two tablespoons of water over medium heat. Add the onions and cook 5 minutes, until soft. Add the garlic and saute a minute more. Add the vegetable broth, rice, and salt. Bring to a boil, reduce heat, cover, and let simmer for 25-30 minutes or until rice is tender.
- While the rice is cooking, drain the cashews and add them to a high speed blender or food processor. Just cover the cashews with water and blend on high speed until it is smooth (if grainy, you may want to run it through a fine mesh sieve). Pour the cream into a measuring cup and whisk in the nutritional yeast and lemon juice.
- Once the rice is done cooking, whisk in the lemon mixture until well-blended. Remove from heat and top with lemon zest. Makes 4 servings.
__
What is your favorite comfort food? Is there anything in particular you eat when you get sick?
Pingback: Vegan Cream of Wild Rice Soup Recipe | Wild Rice Soup Recipes | The Unintentional Vegan