Avgolemono Soup Recipe With Vegetables Made Easy

Avgolemono soup is a classic Greek comfort food that beautifully marries the tangy brightness of lemon with the creamy richness of eggs. Traditionally made with chicken broth and rice or orzo, this soup is incredibly versatile and can easily be enhanced with a medley of fresh vegetables to make it a wholesome, vibrant meal.

Whether you’re craving something light yet satisfying or looking to explore Mediterranean flavors in your kitchen, this vegetable-packed avgolemono soup will delight your palate and warm your soul.

Incorporating vegetables not only adds texture and color but also boosts the nutritional profile, making it ideal for a healthy lunch or dinner. The silky lemon-egg sauce, or “avgolemono,” gently thickens the broth, creating a luscious texture without the need for cream.

If you’ve never tried this Greek staple or want a fresh take on an old favorite, this recipe will guide you through making an unforgettable bowl of avgolemono soup with vibrant veggies.

Why You’ll Love This Recipe

This avgolemono soup recipe with vegetables is a perfect blend of tangy, creamy, and fresh flavors that’s both comforting and nutritious. It’s naturally gluten-free when made with rice or gluten-free grains, and easily adaptable for vegetarians by using vegetable broth.

The soup is light enough for an appetizer but filling enough for a main course, especially with the addition of hearty vegetables like carrots, celery, and zucchini.

With its simple ingredients and straightforward preparation, this soup is also a great option for weeknight meals or when you want something soothing after a long day. Plus, it introduces a unique, traditional cooking technique—tempering eggs with hot broth—that elevates your kitchen skills while delivering a delicious result.

Ingredients

• 6 cups vegetable broth (preferably homemade or low sodium)
• 1 cup cooked rice (white, brown, or jasmine)
• 2 large eggs
• 2 lemons (juiced, about 1/4 cup)
• 2 medium carrots (diced)
• 2 celery stalks (diced)
• 1 small zucchini (diced)
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (to taste)
• Fresh parsley or dill (chopped, for garnish)

Equipment

• Large pot or Dutch oven
• Medium bowl
• Whisk
• Measuring cups and spoons
• Knife and chopping board
• Ladle
• Fine mesh strainer (optional, for smooth broth)

Instructions

1. Prepare the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until translucent and fragrant, about 3-4 minutes.
2. Add diced carrots and celery: Stir and cook for another 5 minutes until they start to soften.
3. Pour in the vegetable broth: Bring to a boil, then reduce heat to simmer. Add the diced zucchini and cook for another 5-7 minutes, until all vegetables are tender.
4. Add cooked rice: Stir in the cooked rice and warm through for 2 minutes.
5. Prepare the avgolemono mixture: In a medium bowl, whisk the eggs and lemon juice together until smooth and pale.
6. Temper the egg mixture: Very slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture while whisking constantly. This prevents the eggs from curdling.
7. Combine the mixture: Slowly pour the tempered egg mixture back into the pot with the soup, stirring gently but continuously. Heat gently for 2-3 minutes; do not boil, or the eggs may curdle.
8. Season the soup: Add salt and pepper to taste. Adjust lemon juice if you prefer a tangier flavor.
9. Serve: Ladle the soup into bowls and garnish with fresh parsley or dill. Enjoy warm.

Tips & Variations

“Tempering the egg mixture is the key to a creamy, smooth soup. Be patient and add the hot broth slowly while whisking.”

• Vegetable options: Feel free to add other vegetables like spinach, peas, or green beans for more color and nutrients.
• Grain substitutions: Use orzo, quinoa, or even small pasta shapes instead of rice for a different texture.
• Protein boost: Add cooked chickpeas or white beans for extra protein and heartiness.
• Make it vegan: For a vegan version, substitute the eggs with a mixture of blended silken tofu and lemon juice or use vegan egg replacers.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid curdling.

Nutrition Facts

Serving Suggestions

This avgolemono vegetable soup pairs wonderfully with crusty bread or warm pita for dipping. A simple Greek salad with cucumbers, tomatoes, olives, and feta cheese also complements the bright lemon flavor perfectly.

For a heartier meal, serve alongside A to Z Vegetarian Recipes for Every Meal and Occasion or try a light grain salad from Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

For an extra touch of spice, sprinkle some homemade chili powder on top—check out our easy Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for inspiration!

Conclusion

Avgolemono soup with vegetables is a timeless recipe that combines simplicity, tradition, and nutrition in one comforting bowl. Its bright lemon flavor and creamy texture make it a standout dish that’s perfect for any season.

Whether you’re new to Greek cuisine or a seasoned fan, this vegetable-infused version adds a fresh twist that’s both satisfying and healthy.

By following the easy steps and tips outlined here, you’ll master the avgolemono technique and enjoy a delicious soup that feels like a warm hug on a chilly day. Don’t hesitate to experiment with your favorite vegetables or grains to make it your own signature dish.

Happy cooking!

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