This cozy vegan avgolemono is my go-to soup when I want something warm, bright, and comforting.
It’s creamy without using eggs or dairy, thanks to tahini and miso, and full of lemony flavor.
If you love soups that feel fresh but still satisfy, this one’s for you.
Why I Love This Recipe
I first tried avgolemono years ago and instantly fell in love with that creamy, tangy broth. Since going plant-based, I’ve recreated it without eggs—and honestly, this version is just as comforting, if not better.
- The lemon flavor wakes up your taste buds
- Tahini and miso create a smooth, silky base
- Orzo and chickpeas make it filling
- It comes together fast with pantry staples
Servings & Time
- Servings: 4
- Cook Time: 30 minutes
What You’ll Need
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 6 cups vegetable broth
- ¾ cup dry orzo pasta
- 1 can chickpeas, drained and rinsed
- ¼ cup lemon juice (fresh)
- 2 tbsp tahini
- 1 tbsp white miso paste
- ½ tsp turmeric
- Salt and ground black pepper, to taste
- 2 tbsp fresh dill, chopped
- Optional: lemon zest for garnish
Pro Tips
- Add lemon juice at the very end to keep its flavor bright
- Stir often while cooking orzo so it doesn’t stick to the bottom
- Miso paste blends best when whisked with a little warm broth first
- Add extra broth when reheating—leftovers thicken up
- Don’t skip the dill; it brings everything together
Tools Required
- Large pot
- Cutting board & knife
- Wooden spoon
- Measuring spoons
- Citrus juicer
- Ladle
- Small mixing bowl
- Whisk
Substitutions and Variations
- Use rice instead of orzo (adjust cooking time)
- Swap dill for parsley if needed
- Use cashew cream instead of tahini for a nutty version
- Add spinach or kale for extra greens
- Stir in a little coconut milk for a creamy twist
Make Ahead Tips
- Make the soup up to 3 days in advance
- Store in the fridge in an airtight container
- Wait to add lemon juice and dill until just before serving
How to Make Vegan Avgolemono
Sauté the aromatics
Add broth, chickpeas, turmeric, and orzo
Pour in 6 cups vegetable broth. Stir in 1 can chickpeas, ½ tsp turmeric, and ¾ cup dry orzo. Bring to a gentle simmer.
Simmer until orzo is tender
Let the soup simmer for 10–12 minutes, stirring occasionally, until the orzo is tender but not mushy.
Make lemon-tahini-miso mix
In a small bowl, whisk together ¼ cup lemon juice, 2 tbsp tahini, and 1 tbsp miso paste until smooth.
Stir the lemon mix into soup
Turn off the heat. Stir in the lemon-tahini-miso mixture. Add 2 tbsp chopped dill. Taste and season with salt and pepper.
Macros (Per Serving)
- Calories: 310
- Protein: 11g
- Fat: 9g
- Carbs: 45g
- Fiber: 7g
- Sugar: 3g
Why This Recipe Works (Quick Science)
- Tahini and miso add richness and body without dairy or eggs
- Turmeric gives it that golden color avgolemono is known for
- Lemon juice cuts through the richness and keeps it bright
- Orzo and chickpeas make it filling and hearty
Common Mistakes
- Don’t add lemon juice while soup is still boiling—it can taste bitter
- Overcooking orzo makes it mushy—watch it closely
- Skipping tahini or miso removes the creamy texture
- Not whisking the lemon mix properly can leave clumps
What to Serve With
- Toasted pita or flatbread
- Simple cucumber-dill salad
- Roasted asparagus or green beans
- A side of olives and hummus
FAQ
Can I freeze this soup?
It’s best fresh, but you can freeze it without the lemon juice and dill. Add those after reheating.
What if I don’t have tahini?
You can sub with cashew cream or plain unsweetened non-dairy yogurt.
Is this soup gluten-free?
Use gluten-free orzo or swap with cooked rice or quinoa.
Can I use pre-cooked orzo?
Yes, just reduce broth by about 1 cup and simmer the soup for less time.
Final Thoughts
This vegan avgolemono soup is light, creamy, and loaded with feel-good flavor. It’s the kind of meal that makes you feel nourished, cozy, and totally satisfied. If you try it, leave a comment and let me know how it turned out!