Vegan Greek Lemon Un Chicken Soup Recipes

VEGAN AVGOLEMONO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook the vegetables for 8 minutes, or until the carrots are tender. Add the garlic and for one more minute, stirring constantly.
• Add the rice to the pot. Swirl it around for a minute to toast it, then add 7 cups (1.65L) of the broth and the salt. Bring the mixture to a boil and turn the heat to low. Cover and simmer the soup for 25 minutes if using white rice or orzo. Simmer for 40 minutes if using brown rice, or until the rice is tender.
• In a small mixing bowl, whisk together the lemon juice, miso, tahini, nutritional yeast, and 1/4 cup of hot broth from the soup. Add this slurry back to the soup. Stir well. Next, stir in the dill.
• Simmer the soup, uncovered, for a few more minutes. If the soup is too thick for your liking, add the additional 1 cup/240mL broth. Taste the soup and adjust the salt and lemon as needed. Add freshly ground black pepper to taste. Serve

VEGAN GREEK LEMON UN-CHICKEN SOUP

Steps:

• In a large pot, combine the vegetable broth, lemon juice, carrots, onions, celery, soup base, and pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the oil, tofu and the flour together in a food processor. Put the tofu mixture in a small bowl and ladle some soup broth into it. Stir mixture until blended, then gradually add it back to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Add the cooked rice and vegan chicken cubes. Ladle hot soup into bowls and garnish with lemon slices.

GREEK LEMON CHICKEN SOUP

Steps:

• Comibne the broth, lemon juice, vegetables, and pepper in a large pot.
• Bring to a boil, then cover partially and simmer until vegetables are tender (~20 minutes).
• Blend butter and flour until smooth.
• Add a spoonful of the mixture into the the hot soup a little at a time. Stir well after each addition.
• Simmer soup for 10 minutes, stir often.
• In a seperate bowl, beat the yolks until light yellow.
• Add 2-3 spoonfuls of the hot soup mixture to the yolks and mix well.
• Return the yolk/soup mixture to the pot.
• Add in the rice and chicken.
• Cook until heated through.
• Season with salt and pepper to taste.