Comfort Food · Easy Meal · Greek · Main Dish · Vegetarian

Avgolemono Soup

This soup was suggested to me a little while ago for a different theme of recipes, but I really thought it would be a great recipe to turn vegetarian. This would normally be made with chicken and chicken broth, but I love it just as much without. 

Normally you would use leeks in this and not celery and green onion, but I live in a super small town and our produce selection is limited so I had to make substitutions. If you can get leeks use about 3 cups of it, skip the celery and green onion, and cook it the same way. 

The soup itself is amazing. Slightly creamy, a hint of lemon, and full of flavor. It’s perfect to reheat as well. Make sure you do so on low heat or the eggs will start to curdle. 

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6


2 tbsp olive oil

1 cup chopped carrots

2 cups diced celery

1 cup diced green onion

1 yellow onion, diced

6 cups vegetable broth

1.5 cups white rice, uncooked

2 large eggs

2.5 tbsp lemon juice

Parsley to garnish


In a large pot heat olive oil over medium heat. Add veggies and cook until soft, about 5 minutes. 

Add in vegetable broth and cook 10 minutes. 

Add rice and cook until soft. This should be about 10 minutes, but may vary depending on the rice you’re using. 

In a small bowl whisk eggs until frothy, add in lemon juice and whisk again.

Then add 2 ladles full of soup broth to the eggs, whisking constantly, to heat the eggs. Then add mixture back into the soup, whisking constantly. Heat for about 2 minutes. Do not let the soup boil. Serve. 


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