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Recipe Remake: Avgolemono Soup (Soy-Free)

Posted on Jan 31, 2013 by in Recipes and Reviews | 0 comments

Vegan Soy-Free Avgolemono Soup

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.

Vegan Avgolemono Soup Recipe

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.

Avgolemono Soup (Soy-Free)


    For the Soup:
  • 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)
  • For the Avgolemono:
  • Juice of Half a Lemon (3 tbsp)
  • 1 tbsp Nutritional Yeast
  • 3/4 cup Cashew Cream (see below)
  • For the Cashew Cream:
  • 1/2 cup Whole Raw Cashews
  • Filtered Water


  1. Add the cashews to a bowl and cover with filtered water. Let soak in refrigerator for at least 2 hours or overnight.
  2. 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.
  3. 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.
  4. 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?

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