Monday, June 22, 2015

Vegan Avgolemono -- Updated, EASY Version

I posted my first recipe for this soup six years ago, in 2009. The following is an updated, easy version based on a recipe from ChoosingRaw.com . I like it better than the tofu version. I know it's not Easter, but I've got tons of dried dill from the garden, and this is the perfect recipe to showcase it. If you want to check out the older recipe, it's here.






Vegan Avgolemono 
(Greek Easter Soup with Lemon and Rice)

Serves 4 generously
5 cups vegetable broth (I use a 32-oz box of Imagine  low sodium No-Chicken Broth + 1 cup water)
1 cup brown basmati rice
1 large clove garlic, minced
4 shallots, diced (or an onion)
2 carrots, diced 
2 stalks celery, diced
2 baby bok choys, chopped (or any greens -- kale, spinach, or whatever. Can also use MORE greens.)
3 tbsp mellow white miso
2 tbsp tahini
1/3 cup fresh lemon juice (about 3 lemons)
1/4 cup nutritional yeast
1 tsp dried dill, or more (I used 1/4 cup today, and it was great.)

Place broth, rice, and vegetables (except greens) in a large pot and bring to a boil. Lower to a simmer and cook 35 minutes, or until rice is done. Add bok choy the last 10 minutes. Whisk together the miso, tahini, and lemon juice (adding water if needed to make a smooth consistency.) Stir into soup. Add nutritional yeast, and dill.