I’ve always loved the creamy, lemony flavors in avgolemono soup! The traditional Greek recipe is an egg and lemon soup with rice, but I finally found a way to veganize it and save the same flavors and textures. I’ve been a bit notorious for this soup- I make it for friends who are sick, make it for my family, and everyone seems to absolutely love it!
I made a big pot of this soup last weekend after looking in the fridge and only finding carrots and roasted red peppers 🙂 Since we are moving next week , I’m trying to use up everything we have so this was it! I’ve also added a few non-traditional extra ingredients to this dish (kale/spinach and chickpeas) because it was less we had to move with.
Creamy Vegan Avgolemono Soup
Prep Time: 2 hours (with the cashew cream)
Cook Time: 1.5 hours
1/4 cup wild rice
1 cup white rice
1 tbsp extra vigin olive oil
4 cloves garlic
3 whole roasted red peppers
1 cup kale or spinach
2 Rapunzel vegan herb bullion cubes
8 cups water
1/2 cup cashews, soaked 2 hours to overnight in water
3 lemons, zest and juice
1 can chickpeas (optional)
Begin by soaking the cashews in water to make cashew cream. Place the 1/2 cup of nuts in about 1 cup of water, and soak for 2 hours or overnight. When ready, blend the cashews and water together until you get a thick cashew cream! Set aside (or make extra and freeze for later).
Heat the olive oil in a large soup pot. Finely dice the onion and garlic, and sauté in the oil for 10 minutes on low heat. Meanwhile, dice the carrots, and add to the pot with the garlic and onion. Sauté for 5 more minutes. Dice the roasted red pepper and add to the pot. Add the 8 cups of water, bullion, and both rices to the pot and simmer for 45 minutes, stirring occasionally.
Once the rice is cooked and the soup thickens, stir the kale/spinach, chickpeas, and cashew cream in. Juice the 3 lemons into the soup, and add some zest for extra flavor. Serve hot and crack fresh pepper to the top!