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Vegetarian Egg Lemon Soup with Orzo
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5 from 2 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Vegetarian
Keyword: avgolemono, Orzo
Servings: 6 servings.
Calories: 147kcal


  • 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
  • 1/4 teaspoon Fine sea salt, to taste
  • 3 tablespoons chopped fresh parsley leaves
  • Lemon zest strips, optional


  • 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.


Vegetable broth powder makes a quick, easy, and flavorful soup base.


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