Give yourself a gift of sunshine, a tempting bowl of hot vegetarian Greek lemon egg soup with orzo! This unique flavorful soup works like magic. It’s so light and lemony, you’ll feel like you’ve landed yourself in sunny summer, in the shade of a lemon tree.

No kidding! Tangy with fresh lemon, busy with sweet leeks, carrot bits, and that tiny rice-shaped pasta, this soup takes you tropical, wherever you set your table.

Avgolemono, Ahv-goh-LEM-moh-noh, (the letter G is silent), is a classic Greek soup made from broth (traditionally chicken broth), egg yolks, and lemon juice. Translated from Greek, avgolemono literally means egg and lemon.

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Ivory cauliflower florets, sautéed aromatics and mild green chiles cooked in vegetable broth and blended until the vegetables become part of the broth, this soup is creamy without a lick of cream. Southwestern cauliflower soup is a delicious quick and easy recipe you’ll make again and again!

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Mangia bene! The classic Italian pairing of escarole and white beans shines in this hearty soup, a meal-in-a-bowl that’s guaranteed to brighten a dreary day. You can make escarole and white bean soup with collards or other greens as well. Cooler weather? You want this warming vegetarian soup on your menu!

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