A vegan twist on the classic Greek Avgolemono Soup, featuring rice, greens, and a creamy lemony broth.
Ingredients: 1 cup cooked rice. 4 cups vegetable broth. 2 cups chopped spinach. 1/4 cup lemon juice. 1/2 cup silken tofu. 2 tablespoons nutritional yeast. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.
Instructions: In a pot, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Pour in vegetable broth and bring to a simmer. Add cooked rice and chopped spinach, cook for 5 minutes. In a blender, combine silken tofu, lemon juice, and nutritional yeast until smooth. Pour the tofu mixture into the soup pot, stirring continuously. Season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally. Serve hot and garnish with a lemon wedge.
Prep Time: 15 minutes
Cook Time: 15 minutes
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