Vegan Avgolemono

Vegan Avgolemono for starters! This vegan variation of the traditional Greek Lemon Soupwill become a delightful favourite. It is nutritional and easy to prepare. The whole wheat orzo and chick peas turn this into a heart-warming and healthy meal to share.

Vegan Avgolemono

This vegan variation of the traditional Greek Lemon Soupwill become a delightful favourite. It is nutritional and easy to prepare. The whole wheat orzo and chick peas turn this into a heart-warming and healthy meal to share.

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Course Soup

Cuisine Mediterranean

Equipment

• Large Pot

Ingredients

  

• 2 tbsp Olive Oil Extra Virgin
• 1 Large Onion
• 3 Celery Stalks finely chopped
• 2 Large Carrots finely chopped
• 6 cups Vegetable Stock
• 1 cup Whole Wheat Orzo or Rissoni if Orzo isn't available
• 2 cups Check Peas
• 1 handful of Fresh Spinach
• 1/4 cup fresh Dill
• 2 tbsp Tahini
• 1/2 cup Lemon Juice freshly squeezed
• Salt & pepper to taste

Instructions

 

• In a large pot, sauté onions, carrots, and celery in olive oil over a low heat for 7 mins, add garlic and sauté for another 3 mins. Stirring occasionally until vegetables are translucent.
• Add vegetable stock, and bring to the boil. Once boiled lower heat and add orzo and chickpeas. Cover with lid and cook at entle boil for around 8 mins or until orzo is tender.
• Remove from heat, add tahini and slowly stir in lemon juice. Stir in spinach, and add dill. Season with salt and pepper.
• Pour soup into serving bowls, garnish with extra dill and lemon zest, then serve.

Keyword Avgolemono, Belong, Embrace 2021 Issue 5, Embrace Magazine, Greek Food Recipes, Lemon Soup, Mediterranean Food Recipes, Vegan