Dairy-Free Greek Lemon Rice Soup (Avgolemono)
This traditional Greek soup is transformed into a creamy, dairy-free delight with the use of lemon juice and a blend of rice. Perfect for a light lunch or warm dinner, it's invigorating and comforting at the same time. Serve this soup garnished with fresh herbs for an extra touch.
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.
Notes
To make this soup heartier, you can add shredded chicken or vegetables like spinach. Using brown rice instead of white rice adds a nutty flavor and increases fiber content.
If you like a thicker soup, allow it to cook longer until it reaches your desired consistency. Adjust the lemon juice according to your preference for tartness.
For a vegan option, replace chicken broth with vegetable broth, ensuring all the ingredients are kept dairy-free.
Nutrition
Serving: 1cupCalories: 180kcalCarbohydrates: 32gProtein: 4gFat: 4gSaturated Fat: 0.5gSodium: 450mgFiber: 1gSugar: 2g
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