Vegan Greek Lemon Rice Soup
Ingredients
The soup
-
2
tbsp
extra virgin olive oil
-
1 ½
cups
sweet white onion, finely chopped
-
1
cup
celery stalk, finely chopped (optional)
-
1 ½
cups
carrot, finely chopped or cut into ½ inch rounds (optional)
-
2
cloves
garlic, crushed
-
2
cubes
vegetable stock (or 2 tbsp vegetable stock paste)
-
6-7
cups
hot water
-
1
tbsp
nutritional yeast
-
1
tbsp
tamari or soy sauce
-
¾ - 1
cup
uncooked brown jasmine rice
-
¼
cup
fresh parsley or dill, finely chopped
The avgolemono sauce
-
2
tbsp
tahini
-
2
tbsp
white miso paste
-
¾
cup
freshly squeezed lemon juice
-
2
cups
stock from soup
Garnish
-
to taste
finely chopped dill or parsley
Instructions
- Heat olive oil in a large stock pot and sauté onions, carrots, celery, and garlic on low heat for 10 minutes until soft.
- Add vegetable stock cubes, hot water, nutritional yeast, and tamari or soy sauce to the pot.
- Bring to a boil, then lower the heat and add the rice. Cook with the lid on for about 20 minutes until the rice is cooked.
- Prepare the Miso Tahini Lemon Sauce by blending tahini, white miso, lemon juice, and cooled stock from the soup until smooth.
- Remove the pot from heat and stir in the lemon sauce until well combined. Add fresh dill or parsley.
- Taste and adjust seasoning as needed. Serve hot with additional herbs as garnish.
Nutrition Facts (estimated)
Servings
4-5
Calories
193
Total fat
9.4g
Total carbohydrates
24.4g
Total protein
4.3g
Sodium
423.3mg
Cholesterol
24.4mg
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