Avgolemono Greek Soup

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Cook Time: 
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Serves: 6 Servings


    • 1 tablespoon olive oil
    • 1 small white or yellow onion, chopped
    • 2 small shallots, chopped
    • 2 medium sized carrots, diced
    • 1 stalk celery, diced
    • 2 cloves garlic, minced
    • 1 cup brown basmati rice (or long grain brown rice), soaked overnight and rinsed well
    • 6 cups low-sodium vegetable broth
    • ½ teaspoon salt
    • ¼ cup lemon juice
    • 1½ tbsp mellow white miso (or any miso, really)
    • 2 tbsp tahini
    • ¼ cup nutritional yeast
    • ⅓ cup chopped fresh dill
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion. Cook the onion for 4-5 minutes, or until it’s clear and soft. Add the shallots, carrots, and celery. Cook the vegetables for another 4 minutes, until the carrots are just becoming tender. Add the garlic and cook for one more minute, until it’s fragrant. Add tablespoons of broth or water as needed to prevent sticking as you cook the vegetables.
  2. Add the rice to the pot. Swirl it around for a minute to toast it, then add the broth and salt. Bring mixture to a boil and reduce to a simmer. Simmer the soup for 30 minutes. (Note: if you don’t have time to pre-soak your rice, simmer for 35-40 minutes.)
  3. When soup is almost done cooking, whisk together the lemon juice, miso, tahini, and a few tablespoons of hot broth from the soup. Add this slurry back to the soup, along with the nutritional yeast. Whisk it all thoroughly, till smooth. Stir in the dill and cook for a few more moments. Serve.