Vegetarian Greek Egg Lemon Soup with Orzo (Avgolemeno)
This vegetarian version of the classic Greek egg and lemon soup is remarkably easy and quick to make.
Servings: 6 servings.
Calories: 147kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup sliced leeks, tender white parts
- 1 cup diced carrots, 1/4-inch dice
- 1 clove garlic, minced
- 6 cups vegetable broth (see note)
- ½ cup uncooked orzo pasta
- 3 egg yolks
- 3 tablespoons fresh squeezed lemon juice
- ¼ teaspoon Fine sea salt, to taste
- 3 tablespoons chopped fresh parsley leaves
- Lemon zest strips, optional
Instructions
- Heat the oil in a large saucepan over medium heat. Add the leeks, carrots, and garlic, and sauté until the vegetables begin to soften, 5 to 7 minutes. Stir in the vegetable broth and orzo. Simmer until the orzo is almost al dente, 9 to 10 minutes. Remove from the heat.
- Meanwhile whisk the egg yolks and lemon juice in a bowl until frothy.
- When the orzo is almost done, take 1 cup of the hot broth and slowly pour it into the egg and lemon mixture, whisking constantly. Slowly whisk in 2 more cups of the broth. (It’s OK if some of the orzo gets whisked in too.)
- Over medium-low heat, whisk the tempered egg and lemon mixture into remaining broth and orzo. ***Switch to a wooden spoon and, stirring continuously in a figure-eight motion, cook 1 or 2 minutes, just until the eggs slightly thicken the soup.
- You want the soup to have a silky rich consistency. If the heat is too high you will get grainy pieces of egg suspended in a delicious vegetable broth. DO NOT BOIL.
- Garnish with sprinkles of fresh parsley and lemon zest, if using.
Notes
Vegetable broth powder makes a quick, easy, and flavorful soup base.
Nutrition
Calories: 147kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 1060mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4610IU | Vitamin C: 5.9mg | Calcium: 33mg | Iron: 0.9mg