Hey there, foodies! 🇬🇷 Are you ready to whip up a bowl of comfort that’s dairy-free but still packs a punch? Say hello to Dairy-Free Greek Lemon Rice Soup, or Avgolemono!
This creamy, tangy bowl of goodness is not only quick and easy to make but also super customizable. Whether you want it light and zesty or packed with more veggies, the possibilities are endless! Plus, it’s gluten-free and a great option for meal prep—hello, healthy eating!
Avgolemono is an authentic Greek dish that’s known for its bright and fresh flavors, thanks to that zingy lemon. You won’t even miss the dairy with this recipe! It’s perfect for chilly evenings or when you need a cozy pick-me-up. So, let’s dive into learning how to make this amazing soup while keeping things light on the tummy!
Serving and Pairing Suggestions
Wondering what to pair with your Dairy-Free Greek Lemon Rice Soup? It complements refreshingly well with a variety of dishes! Consider serving it alongside Zucchini Fritters with Tzatziki Sauce for a classic Greek vibe or whip up a Mixed Green Salad to keep it fresh and light.
You could also treat yourself to some Vegetarian Spring Rolls with Sweet Chili Sauce for a delightful crunch. Feeling adventurous? Try it with Italian Gnocchi with Pesto for a unique flavor combo!
Tips and Notes
- Use Fresh Ingredients: Fresh lemons and herbs make all the difference!
- Rice Alternatives: Swap in quinoa for a fun change if you want to mix it up.
- Herbs: Experiment with different herbs like dill or parsley for added flavor.
- Storage: This soup can be stored in the fridge for up to 3 days. Just give it a good stir before reheating!
Ready to dive in and make this comforting dish? Trust me; you’ll want to keep this recipe on repeat!
Final Call to Action
Get your ingredients ready and prepare to impress yourself with this delightful soup. Don’t forget to explore more on the blog for tons of other delicious meals and treats!
Dairy-Free Greek Lemon Rice Soup (Avgolemono)
Equipment
- 1 Large pot
- 1 Whisk
- 1 Ladle
- 1 Measuring cups
- 1 Knife
- 1 Cutting board
Ingredients
- 4 cups vegetable broth - or chicken broth
- 1 cup uncooked long-grain rice - white or brown, rinsed
- 1 medium onion - diced
- 2 carrots - diced
- 2 stalks celery - diced
- 1/4 cup fresh lemon juice - about 2 lemons, adjust to taste
- 2 tablespoons olive oil - for sautéing
- Salt - to taste
- Black pepper - to taste
- 2 tablespoons fresh parsley - chopped, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until soft.
- Add the vegetable broth and bring it to a boil. Stir in the rice and season with salt and pepper. Reduce the heat, cover, and simmer for 20 minutes.
- In a bowl, whisk together the lemon juice and a few ladles of the hot soup broth to temper the mixture.
- Slowly whisk the lemon mixture back into the pot of soup, stirring constantly to prevent curdling.
- Remove from heat and adjust seasoning to taste. Serve hot garnished with fresh parsley.