Vegetarian Avgolemono Soup

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

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.

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

Categories

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