Greek Lemon Rice Soup
A vegan take on the Greek classic avgolemono: a silky, lemony rice soup made creamy with blended silken tofu and coconut milk instead of eggs. It comes together in 40 minutes and is comforting in any season.
Ingredients
For the “egg” mix:
- 1 cup full fat coconut milk
- 1 cup silken tofu
- 3 Tbsp fresh lemon juice
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp nutritional yeast
- 1 tsp tapioca flour
For the lemon rice soup:
- 1 Tbsp olive oil
- 1 yellow onion chopped
- 2 carrots chopped
- 1 cup celery chopped
- 4-5 cups vegetable broth or water
- ½ cup rice
- ¾ cup smoked tofu sliced
- 2 Tbsp fresh dill chopped
- 1 Tbsp green onion chopped
- 1 lemon sliced
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots and celery. Sauté, stirring occasionally, for about 5 minutes, until the vegetables soften.
- Add the rice and continue to cook for about 5 more minutes, so the rice absorbs all the juices.
- Add the vegetable broth and bring to a boil.
- Turn the heat down to low and let it cook for about 10-15 minutes, or until the rice is soft.
- Meanwhile, add all the “egg” mixture ingredients to a food processor.
- Blend until smooth and silky.
- Add the “egg” mixture to the soup and stir to incorporate, then add the sliced smoked tofu, the green onion and 1 tablespoon of the dill.
- Cover and let it sit for 5 minutes before serving.
- Serve with the remaining chopped dill and the lemon slices.
Notes
Use silken tofu, not firm — it's what gives the vegan "egg" cream its smooth, pourable texture, so blend it until completely silky with no grain left. Lemons vary a lot, so taste the soup at the end and add extra lemon juice or salt as needed. Leftovers keep in the fridge for up to 3 days; the rice keeps absorbing liquid, so loosen the soup with a splash of broth when reheating.