Are you craving a comforting, flavorful soup that's both healthy and surprisingly easy to make? Look no further than this delicious vegetarian Avgolemono soup! This classic Greek recipe, traditionally made with chicken broth, gets a vibrant and equally satisfying makeover without sacrificing any of its creamy, lemony goodness. Perfect for a quick weeknight dinner or a special occasion, this avgolemono soup is sure to become a new family favorite. It's one of those easy recipes that's packed with flavor and is surprisingly quick to prepare, making it a staple in my healthy meals rotation.
Ingredients:
This recipe makes about 6 servings of this delicious and healthy soup.
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups vegetable broth (low sodium preferred)
- 1 cup uncooked long-grain rice
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds a fantastic base of flavor for your soup.
Step 2: Simmer the Soup
Pour in the vegetable broth, add the rice, dill, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked through.
Step 3: Prepare the Egg-Lemon Mixture
In a separate bowl, whisk together the eggs and lemon juice until light and frothy. This is a crucial step for achieving the signature creamy texture of avgolemono.
Step 4: Temper the Eggs
Slowly drizzle about 1 cup of the hot soup into the egg-lemon mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling when added to the hot soup.
Step 5: Combine and Simmer
Pour the tempered egg mixture into the pot with the remaining soup. Whisk continuously over low heat for 2-3 minutes, or until the soup slightly thickens. Do not boil.
Tips for the Best Avgolemono Soup:
- Use fresh lemon juice: This makes a world of difference in the flavor of the soup.
- Don't boil the soup after adding the egg mixture: This will cause the eggs to curdle. Just gently heat it to thicken.
- Adjust seasonings to your taste: Add more salt, pepper, or lemon juice as needed.
- Add some fresh herbs: A sprinkle of fresh parsley or dill before serving adds a pop of color and freshness.
Variations:
- Add vegetables: Feel free to add other vegetables like spinach, zucchini, or potatoes.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it creamy: Stir in a dollop of Greek yogurt or sour cream before serving for extra creaminess.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200
- Protein: 5-7g
- Fat: 5-7g
- Carbohydrates: 20-25g
This vegetarian avgolemono soup is a quick dinner idea, perfect for a healthy and delicious meal any time of the year. The homemade cooking process is simple, leaving you with a flavorful and satisfying bowl of goodness. This recipe is one of the best recipes for those who are looking for easy recipes and delicious dishes. Enjoy!