You’re going to love this tangy, tart, velvety, vibrant Greek-inspired Easy Vegan Lemon Soup🍋! This hearty and healthy, one-pot meal is based on a traditional Greek Avgolemono soup and only takes 30 minutes to make using simple ingredients like orzo, chickpeas, lemon and dill!
This delicious vegan spin on a Greek lemon chicken soup is the perfect weeknight meal idea and makes for great leftovers which can be enjoyed for lunch the next day! Hello, “Meal Prep Heaven” 😇 Avgolemono is a soup that’s made with chicken stock, egg yolks, and lemon juice. To keep things vegan and affordable, instead of a chicken broth I use a vegetable broth and instead of using eggs, I use tahini, which provides a delicious light creaminess to the soup. I also added chickpeas for a bit of heartiness and protein, but you could use another type of bean, or vegan chicken substitute if preferred.
Common Questions:
Does Greek lemon soup freeze well? Yes! Lemon Soup freezes really well. Just be sure to store it in an airtight container or a freezer bag to prevent freezer burn or absorbing other flavors in the freezer. Labelling your lemon soup with the date you froze it can help you keep track of its freshness. If you plan to freeze it I would also recommend to undercook the orzo by a minute or two so that it maintains a nice al dente texture when thawed and reheated.
How do you achieve the right consistency of this easy vegan lemon soup? Simple: just follow this recipe closely and don’t deviate from its easy instructions and you’ll be just fine! This vegan version of the soup is even easier to make than the traditional version because you aren’t working with eggs which can accidently get scrambled in the soup!
Can I make Avgolemono soup without eggs? Yes! This vegan Greek-inspired Avgolemono soup uses tahini instead of eggs and still achieves that rich, creamy texture. Also *bonus points* as it doesn’t contain any eggs – you don’t have to worry about the eggs curdling, which is a concern when making Avgolemono soup.
What herbs and spices go well with Avgolemono soup? This lemon soup recipe already contains garlic, fresh dill, salt and pepper, but if you’re looking to add more herbs and spices you could try some herbs and spices found in traditional Greek dishes such as oregano, thyme, bay leaves, or parsley. Just be sure to follow this recipe first and then add your herbs and spices afterwards to taste, should you feel like it needs something extra.
Can Easy Vegan Lemon Soup be made oil-free? Yes! Simply omit the oil and instead do a water or broth sauté.
Can Easy Vegan Lemon Soup be made gluten-free? Yes! Instead of regular orzo use a gluten-free pasta, or alternatively, replace the orzo with 2 cups of cooked rice.
How to Make Easy Vegan Lemon Soup:
Heat the olive oil in a large pot over medium-high heat. Add the carrots, onions, and garlic, and sauté until the onions turn translucent and just begin to brown, about 5 minutes.
Pour in the vegetable broth and use your spoon to scrape up any browned bits from the bottom of the pan (this is where all the flavor is). Bring the broth to a simmer or light boil, and once simmering add to orzo and continue to simmer for 5 – 10 minutes until the orzo is al dente.
Meanwhile, in a measuring glass or small bowl, mix the lemon juice and tahini until smooth. Set aside.
When the orzo is cooked, stir in the lemon tahini mixture, and the chickpeas, and bring back to a simmer. Remove from the heat and lastly, stir in the spinach, and dill and let it wilt into the soup. Season with salt and pepper to taste. Serve hot with extra dill for garnish. For storage, allow the soup to cool completely before transferring it to an airtight and storing it in the fridge for up to 5 days. This soup also freezes well.
This Easy Vegan Lemon Soup Is…
- Creamy, tangy, tart, velvety, and vibrant.
- Hearty and healthy
- Full of vegetables
- Greek-inspired (Vegan Avgolemono soup)
- Takes 30 minutes to make using simple ingredients
Other Recipes that pair well with this lemon soup…
The Best Vegan Feta
Easy Smashed Potatoes
Fresh Pita with Easy Vegan Tzatziki
Vegan Greek Salad
Vegan Greek Sheet Pan Dinner
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Lemon Soup
You’re going to love this tangy, tart, velvety, vibrant Greek-inspired Easy Vegan Lemon Soup🍋! This hearty and healthy, one-pot meal is based on a traditional Greek Avgolemono soup and only takes 30 minutes to make using simple ingredients like orzo, chickpeas, lemon and dill!
Servings: – 8 (makes about 10 cups)
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Instructions
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Heat the olive oil in a large pot over medium-high heat. Add the carrots, onions, and garlic, and sauté until the onions turn translucent and just begin to brown, about 5 minutes.
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Pour in the vegetable broth and use your spoon to scrape up any browned bits from the bottom of the pan (this is where all the flavor is). Bring the broth to a simmer, and once simmering add to orzo and continue to simmer for 5 – 10 minutes until the orzo is al dente.
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Meanwhile, in a measuring glass or small bowl, mix the lemon juice and tahini until smooth. Set aside.
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When the orzo is cooked, stir in the lemon tahini mixture, and the chickpeas, and bring back to a simmer. Remove from the heat and lastly, stir in the spinach, and dill and let it wilt into the soup. Season with salt and pepper to taste.
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Serve hot with extra dill for garnish. For storage, allow the soup to cool completely before transferring it to an airtight and storing it in the fridge for up to 5 days. This soup also freezes well.
Notes
For gluten-free: instead of regular orzo use a gluten-free pasta, or alternatively, replace the orzo with 2 cups of cooked rice.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 286kcal | Carbohydrates: 45g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1292mg | Potassium: 447mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6928IU | Vitamin C: 16mg | Calcium: 71mg | Iron: 3mg