Vegetarian Greek Avgolemono Soup

Vegetable broth, eggs, and lemon juice combine to add delicious, tart flavor to this easy to make, Greek Avgolemono soup.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 130 Calories

Ingredients

• 4 large eggs
• 8 cups water
• 1 tablespoon chopped fresh dill
• 1 pound leeks, white and light green parts only, chopped
• 6 tablespoons lemon juice, or more to taste
• 2.5 tablespoons vegetable base (such as Better Than Bouillon® Seasoned Vegetable
• 0.66666668653488 cup uncooked jasmine rice

Recipe Instructions

Step 1

Beat eggs and 6 tablespoons lemon juice together in a medium bowl until combined. Ladle some hot broth from the pot and pour it slowly into the egg mixture, whisking while pouring. Add one more ladle of broth and whisk to combine. Pour the egg mixture into the soup and stir to combine.

Step 2

Ladle soup into bowls and garnish with dill.

Step 3

Combine water, leeks, and vegetable base in a Dutch oven; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add rice. Cook at a simmer, stirring often to make sure rice doesn't stick to the bottom, until rice is tender and cooked through, 30 to 45 minutes. Remove from the heat.