Hearty and Creamy Vegan Agvolemono
Try this Hearty and Creamy Vegan Agvolemono recipe, or contribute your own.
Try this Hearty and Creamy Vegan Agvolemono recipe, or contribute your own.
- garnish:
- 2 cloves garlic crushed
- 2 tbsp extra virgin olive oil
- for the soup:
- season to taste
- 1 tbsp nutritional yeast
- 2 tbsp. tahini
- 1 tbsp tamari or soy sauce
- 1/3 cup lemon juice freshly squeezed
- 2 tbsp white miso paste
- 1 1/2 cups sweet white onion finely chopped
- 1 cup celery stalk finely chopped
- 1 1/2 cups carrot finely chopped or cut into 1/2 inch rounds
- 2 vegetable stock cubes organic, no added salt
- 5-6 cups hot water
- 3/4 -1 cup uncooked long grain rice - i used the
- 1/4 cup fresh parsley or dill finely chopped
- for the avgolemono:
- 2 cups stock from soup
- finely chopped parsley or dill - i would normally
- Carbohydrate 10.6802818214055 g
- Cholesterol 0 mg
- Fat 3.99106363636364 g
- Fiber 3.07974241385898 g
- Protein 3.48729242438437 g
- Saturated Fat 0.579122393939394 g
- Serving Size 1 1 -5 (109g)
- Sodium 572.125712121586 mg
- Sugar 7.60053940754651 g
- Trans Fat 0.212282090909092 g
- Calories 86 calories
Step-by-step
- Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don't want the vegetables to develop any colour, just want them translucent and soft.
- Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.
- Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with lid on or until your rice is cooked.
- While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding all your ingredients into a blender and blending till smooth. NOTE: let your stock from soup cool for a few minutes before adding to the blender with other ingredients.
- If your rice is ready you can remove the pot from the heat and begin stirring in your lemon sauce. Continue stirring till well combined. Add your fresh dill or parsley and stir just once more.
- Give your soup a little taste test then add necessary seasoning. NOTE: I love adding loads of pepper, so I went with about 1 tsp!
- Enjoy hot with more fresh parsley or dill! NOTE: dill is my preference but I did not have any left in my fridge!
Hearty and Creamy Vegan Agvolemono: A Simple Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are often a blur of school pick-ups, homework help, and the general chaos of family life. But I refuse to let this hectic schedule compromise my commitment to nutritious eating. That's where this recipe for Hearty and Creamy Vegan Agvolemono comes in. It's a lifesaver on those busy evenings when I need something both satisfying and relatively quick to prepare.
The beauty of this soup lies in its simplicity. It uses readily available ingredients, most of which I usually have on hand. The process is straightforward, even on a night when my energy levels are low. And the result? A bowl of creamy, flavorful vegan goodness that's packed with vegetables and comforting enough to chase away any lingering stress from the day. The vibrant lemon flavor brightens up the entire dish, adding a zesty kick that perfectly complements the earthy notes of the vegetables and the creamy texture of the tahini and miso.
What I especially appreciate is the versatility of this recipe. Feel free to experiment with different herbs – dill is my personal favorite, but parsley works just as well. You can also adjust the amount of lemon juice to suit your taste preferences. If you like things extra zesty, go ahead and add a bit more. And don't be afraid to add your own unique touch; a sprinkle of red pepper flakes for a hint of spice, or a handful of fresh spinach for added nutrients. The possibilities are endless.
This soup is not just a weeknight meal; it's also a great option for meal prepping. I often make a large batch on the weekend and store it in the refrigerator for quick and easy lunches throughout the week. It reheats beautifully and retains its delicious flavor and creamy texture. So, if you're looking for a healthy, easy, and incredibly satisfying vegan soup, look no further. Give this recipe a try, and I'm confident it will quickly become a staple in your weekly meal rotation.
Beyond the practical aspects, this soup also provides a moment of quiet reflection amidst the daily hustle. The act of chopping vegetables, the soothing simmering of the soup, and the final step of savoring a warm bowl – these small rituals are a grounding force in my otherwise chaotic day. It's a simple reminder to slow down, to appreciate the nourishing food I'm creating, and to take a moment to simply be present.
I encourage you to make this recipe your own. Experiment with different ingredients, adjust seasoning to your preference, and most importantly, enjoy the process of creating something delicious and wholesome for yourself and your loved ones. It’s a testament to the fact that even amid a busy schedule, we can still prioritize healthy eating and savor the pleasure of simple, nourishing meals. The simple act of preparing and eating this soup becomes more than just sustenance; it’s a moment of self-care amidst the demands of modern life.
This recipe is a testament to my personal belief that healthy eating doesn't have to be complicated or time-consuming. It's about finding simple, delicious meals that nourish your body and soul, even when life feels overwhelmingly busy. So, take a deep breath, gather your ingredients, and let's embark on a culinary journey that combines flavor, nutrition, and a touch of personal reflection – all within the comfort of your own kitchen. Enjoy!
