Avgolemono Soup Recipe – Greek Garlic and Lemon Soup – Vegan – Dairy Free

This comforting, uplifting Avgolemono soup is like a bowl of sunshine. The lemony, creamy, garlicky goodness is so yummy!

It is traditionally made with eggs, but this recipe uses alternative thickeners. It can be made with chicken or without for a completely vegan version, and it’s naturally gluten-free!

If you have your rice or quinoa and chicken (if using) cooked ahead of time this recipe goes together lickity split!

 

This comforting, uplifting Avgolemono soup is like a bowl of sunshine. The lemony, creamy, garlicky goodness is so yummy! It is traditionally made with eggs, but this recipe uses alternative thickeners. It can be made with chicken or without for a completely vegan version, and it's naturally gluten free! www.justrealstuff.com

Avgolemono / Greek Lemon Garlic Soup

(dairy-free and vegan options)

 

 

Ingredients:

 

8 cups broth, (chicken or flavorful veggie broth)

2 cups rice or quinoa, cooked

¼ tsp turmeric

1.5 cups cooked chicken or mushrooms (for vegan), chopped

2 T ghee, butter, or olive oil (for vegan)

½ – ⅔ cup lemon juice

½ cup parsley, chopped (I used flat leaf)

½ cup red pepper, finely diced

3 cloves roasted garlic, chopped

2 cloves garlic, chopped

1 tsp garlic powder

6 T nutritional yeast

2 T tamari, Bragg’s, soy sauce, or coconut aminos

Salt and pepper to taste

Dill (optional)

1 cup almond milk, plain, unsweetened (don’t use vanilla!)

2 T cornstarch, tapioca starch, or potato starch

 

Directions:

 

Whisk together the almond milk and cornstarch. Set aside.

 

Stir everything ELSE together and simmer about 15 minutes.

 

Stir in the almond milk/cornstarch mixture and simmer another 10-15 minutes until thickened.

 

Enjoy!

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Avgolemono Soup – Greek Garlic and Lemon Soup – Vegan & Dairy Free Options

Avgolemono Soup – Greek Garlic and Lemon Soup – Vegan & Dairy Free Options

Ingredients

  • 8 cups broth, (chicken or flavorful veggie broth)
  • 2 cups rice or quinoa, cooked
  • ¼ tsp turmeric
  • 1.5 cups cooked chicken or mushrooms (for vegan), chopped
  • 2 T ghee, butter, or olive oil (for vegan)
  • ½ - ? cup lemon juice
  • ½ cup parsley, chopped (I used flat leaf)
  • ½ cup red pepper, finely diced
  • 3 cloves roasted garlic, chopped
  • 2 cloves garlic, chopped
  • 1 tsp garlic powder
  • 6 T nutritional yeast
  • 2 T tamari, Bragg’s, soy sauce, or coconut aminos
  • Salt and pepper to taste
  • Dill (optional)
  • 1 cup almond milk, plain, unsweetened (don’t use vanilla!)
  • 2 T cornstarch, tapioca starch, or potato starch

Instructions

Whisk together the almond milk and cornstarch. Set aside.

Stir everything ELSE together and simmer about 15 minutes.

Stir in the almond milk/cornstarch mixture and simmer another 10-15 minutes until thickened.

http://justrealstuff.com/avgolemono-soup-recipe-greek-garlic-and-lemon-soup-vegan-dairy-free-options/

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