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Effortless Vegan Avgolemono Soup: A Greek Carrot and Leek Soup With Creamy Lemon Broth

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Melanie is an avid vegan homemaker who has been enjoying cooking and experimenting in the kitchen for over 15 years.

Vegan avgolemono soup

Vegan avgolemono soup

The Discovery of Vegan Avgolemono Soup

I first discovered this lovely Greek soup as a teenager, which upon remembrance feels like the Stone Age. As I eagerly paged through my brand new October issue of The Yoga Journal, I came across a section about "healing soups" for the coming winter months. Avgolemono soup stood out to me amongst the others because I had never heard of using an egg to cream/thicken a soup, and I was anxious to give it a try. Needless to say it easily became one of my favorites and was quickly added to my repertoire.

After having made this soup repeatedly for over 15 years, I chose a vegan lifestyle and needed to find a way to revamp this beauty without the egg. I began experimenting with blended tofu in some other soup recipes and thought that it would be just the thing to thicken this soup. I gave it a shot one day, and I was surprised to find that it mirrored the egg exactly and left such a beautiful texture. I was ecstatic! Not only did the soup taste just as delicious, but it also now had more protein than the original version—and best of all, it was vegan!

I know there are plenty of tofu horror stories out there, but if you've never tried using it in this fashion, don't be afraid. You'll be surprised by the lack of "tofu-iness" and amazed by the creaminess it lends to this soup. This is definitely a recipe to hang on to for years to come. Give it a shot, and let me know what you think in the comments below. Happy cooking!

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  • 3 (450g) leeks, chopped
  • 1 (490g) white onion, diced
  • 5 (485g) carrots, diced
  • 4 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 5 bouillon cubes
  • 1 block (397g) soft or firm tofu (not silken), drained
  • 3/4 cup orzo
  • 2 lemons, juiced
  • 3/4 teaspoon white pepper
  • 8 cups water
  • 1 bunch parsley, finely chopped


  1. In a 5.5 qt Dutch oven, heat oil over medium-high heat. Once the oil is shimmering, add the leeks, onion, and garlic. Stir well with a wooden spoon and cook uncovered until they are mostly softened, about 5 minutes.
  2. While waiting for the vegetables to cook, prepare the tofu bouillon. Add 4 cups of water to a high speed blender along with the drained tofu and 2 bouillon cubes. Blend on medium to low for about 10 seconds. The tofu should be blended through but still granular in texture.
  3. Add the carrots in with the onions, stir well, and cover. Cook for 5 more minutes.
  4. Add in 6 cups of water to the vegetables along with the last 3 bouillon cubes. Give the soup a good stir to help break down the bouillon cubes and then add in the orzo.
  5. Bring to a boil and immediately reduce to a simmer just above medium heat. Cook the soup for 9 minutes, stirring occasionally. Be sure to set a timer so the orzo does not overcook!
  6. After the 9 minutes are up, add half of the tofu mixture to the pot along with the lemon juice. Return to the blender and blend the remaining tofu on high until it is completely smooth.
  7. Add the tofu mixture to the soup. Bring to a low boil and immediately turn of the heat, leaving the pot on the burner. The remaining heat helps to remove the raw flavor of the tofu and allows the flavors to blend.
  8. Serve each bowl with a few slices of lemon and about a tablespoon or more of parsley, depending on your taste. Enjoy!

The Only Veggie Bouillon Cubes I Use

My Favorite Dutch Oven

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2019 Melanie

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