Vegetarian Avgolemono Soup

This Greek vegetarian avgolemono soup with orzo is hearty and full of refreshing lemon flavor. The eggs in this soup make it both luxuriously creamy and satisfying.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 179 Calories

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 large eggs
• 1 large onion, chopped
• salt and ground black pepper to taste
• 5 stalks celery, chopped
• 4 large carrots, chopped
• 2 medium lemons, juiced
• 1 cup orzo
• 8 cups vegetable broth

Recipe Instructions

Step 1

Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.

Step 2

Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.

Step 3

Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Step 4

Add vegetable broth and bring to a boil. Cook for at least 20 minutes, until vegetables are tender, or longer for a more flavorful broth.

Step 5

Meanwhile, whisk eggs and lemon juice in a bowl. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.

Step 6

Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper to taste.