Vegan avgolemono soup is a plant-based take on the classic Greek lemon-egg soup. Instead of eggs, it uses silken tofu and nutritional yeast to create that signature creamy, tangy broth, while maintaining the comforting texture of orzo and fresh dill. This version is surprisingly rich, bright, and comes together in about 40 minutes, making it a perfect weeknight dinner that tastes like it simmered for hours.
Ingredients
- 6 cups (1.4 L) vegetable broth
- 1 cup (200 g) orzo pasta (or other small pasta like riso)
- 1/4 cup (60 ml) fresh lemon juice (about 2 large lemons)
- 1/2 cup (120 g) silken tofu (drained)
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1/4 teaspoon ground turmeric (for color)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons (8 g) fresh dill, chopped, plus extra for garnish
- 1 tablespoon (8 g) nutritional yeast (optional, for cheesiness)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the vegetable broth and bring to a boil. Once boiling, stir in the orzo and cook according to package directions until al dente (usually 8-10 minutes).
- While the orzo cooks, prepare the “egg� mixture: in a blender, combine the silken tofu, lemon juice, nutritional yeast (if using), and 1/2 cup (120 ml) of the hot broth from the pot. Blend until completely smooth and creamy. This mixture is your vegan avgolemono base.
- Reduce the heat to low. Slowly pour the tofu-lemon mixture into the soup, stirring constantly. The soup should thicken slightly and become creamy, but do not let it boil, or it may curdle.
- Stir in the turmeric, salt, and pepper. Simmer gently for 2-3 minutes to meld the flavors, stirring occasionally.
- Remove from heat and stir in the fresh dill. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Ladle into bowls and garnish with extra dill. Serve hot.
Tips
- Substitutions: If you don’t have silken tofu, you can use 1/2 cup (120 ml) of plain unsweetened non-dairy milk (like oat or soy) blended with 1 tablespoon of cornstarch and 1 tablespoon of lemon juice. This will thicken similarly but be slightly less creamy. For a gluten-free version, use gluten-free orzo or rice.
- Storage: This soup thickens as it sits because the orzo absorbs liquid. When storing, keep the soup in an airtight container in the fridge for up to 4 days. To reheat, add a splash of broth or water to thin it back to your desired consistency.
- Common mistake: Boiling the soup after adding the tofu-lemon mixture can cause it to separate or become grainy. Always keep the heat low and stir gently after adding the “egg� mixture.
- Make it ahead: You can cook the orzo separately and add it to the broth just before serving. This prevents the pasta from becoming mushy if you plan to have leftovers.
Serving Suggestions
Serve this vegan avgolemono soup as a starter or as a light main dish with a side of crusty bread or a simple Greek salad. It also pairs well with roasted vegetables or a grain bowl. For a heartier meal, add some cooked chickpeas or white beans when you add the orzo.
Variations
- Add vegetables: Stir in chopped spinach, kale, or peas during the last 5 minutes of cooking for extra nutrition and color.
- Make it a rice soup: Replace orzo with 1 cup (200 g) of short-grain white rice. Cook the rice in the broth until tender, about 15-18 minutes, before adding the tofu-lemon mixture.
- Herb swap: If you don’t have dill, use fresh parsley or mint. Mint adds a refreshing twist, while parsley keeps it more traditional.
- Spicy kick: Add a pinch of red pepper flakes or a dash of cayenne when you add the turmeric for a subtle heat.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Because the orzo will absorb liquid, the soup will thicken. When reheating, add a little vegetable broth or water and warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions, but be sure to stir well. Freezing is not recommended, as the creamy texture may separate and the orzo becomes mushy upon thawing.
Frequently Asked Questions
Can I use regular tofu instead of silken? Silken tofu is key for the smooth, creamy texture of avgolemono. Regular firm tofu will result in a grainy, less cohesive sauce. If you only have firm tofu, blend it with an extra 2-3 tablespoons of water or non-dairy milk to help it become smoother.
Why did my soup curdle? Curdling usually happens if the soup boils after you add the tofu-lemon mixture, or if you added the mixture too quickly. To prevent this, always reduce the heat to low and pour the mixture in a slow, steady stream while stirring constantly. Also, make sure to blend the tofu mixture until completely smooth.
Can I make this soup without nutritional yeast? Absolutely. Nutritional yeast adds a subtle savory flavor that mimics the richness of egg, but the soup is still delicious without it. You can simply omit it or add an extra tablespoon of lemon juice for more tang.
Is this soup gluten-free? It can be. Traditional avgolemono uses orzo, which is made from wheat. To make it gluten-free, use a gluten-free pasta shape or substitute with rice (see Variations). Ensure your vegetable broth is also gluten-free.
Can I add chicken or shrimp? Yes, if you’re not strictly vegan, you can add cooked shredded chicken or shrimp to make it heartier. Add them after the soup is finished and just heat through. If adding raw chicken, cook it separately to a safe minimum internal temperature of 165°F (74°C) before adding.
How can I thicken the soup more? If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup after adding the tofu mixture. Simmer for a minute until thickened. Alternatively, you can reduce the amount of broth to 5 cups (1.2 L).
Related
- Khachapuri Recipe: Georgian Cheese Bread
- Khachapuri with Egg: Georgian Cheese Boat Recipe
- Knorr Schnitzel Mix: Easy German-Style Schnitzel
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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