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Vegan Greek Avgolemono

January 10, 2024Faraway Courtney

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 4 Bowls

This vegan soup only take 30 minutes and it so refreshing. A classic Greek avgolemono soup contains egg and chicken, so I have made a few changes. We have replaced the chicken with some shredded jackfruit and the egg with some unsweetened cashew yogurt. My avgolemono turned better than I could have imagined! I’m not even a huge lemon fan, but something about the lemony orzo just sent me straight to the Greek Islands. Make a big pot of this one as meal prep for the week!

The Best Vegan Avgolemono Soup is…

  • Under 30 minutes
  • Simple ingredients
  • Even better reheated

More Plant-Based Greek Recipes You Might Enjoy…

  • Whipped Feta: Topped with date syrup and toasted pine nuts.
  • Moussaka: Aka fancy potato eggplant lasagna.
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Vegan Greek Avgolemono

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Serves: 4 Bowls

The Greek soup only takes 30 minutes and is so easy. Celery, carrots, and onion are sautéd in a large soup pot. Shredded jackfruit is added to the mix followed by seasonings and vegetable broth. Orzo rice in poured in and simmered until tender. The pot of soup is finished off with fresh lemon juice, yogurt, and dill.

Ingredients

Plant-Based Greek Avgolemono

  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 can jackfruit, drained and shredded
  • salt, to taste
  • pepper, to taste
  • 64 ounces vegetable broth
  • 2 bay leaves
  • 1 and 1/2 cup orzo rice
  • 3 lemons, juiced + zest
  • 1/4 cup plain plant-based yogurt
  • large handful fresh dill

Method

Plant-Based Greek Avgolemono

  • 1)

    Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrots, salt, and pepper. Cook for 7–8 minutes, stirring occasionally, until the vegetables are softened.

  • 2)

    Stir in the shredded jackfruit and cook for another 3–4 minutes.

  • 3)

    Pour in the vegetable broth and add the bay leaves. Bring the soup to a gentle simmer.

  • 4)

    Stir in the orzo, cover, and simmer for 15 minutes, stirring occasionally so the orzo doesn’t stick to the bottom of the pot.

  • 5)

    Remove the bay leaves. Stir in the lemon juice, lemon zest, plant-based yogurt, and fresh dill. Taste and adjust with additional salt and pepper if needed. Sprinkle with fresh dill.

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