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One Bowl Vegan Lemon Blueberry Olive Oil Cake Recipe

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4.3 from 7 reviews

This Vegan Greek Lemon Soup (Avgolemono) is a comforting, tangy, and creamy traditional Greek soup made vegan by using an egg replacer and tahini instead of eggs. It features a flavorful broth infused with fresh herbs, lemon peel, and lemon juice, combined with tender orzo pasta for a nourishing and delicious meal. Perfect for a light lunch or starter, this soup is easy to prepare and brimming with fresh, vibrant flavors.

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 1/2 cup white part of green onions, diced
  • 1/3 cup carrots, diced
  • 1/3 cup celery, diced
  • 1 teaspoon salt
  • 11 cups water
  • 1 tablespoon Vegetable Better Than Bouillon
  • 1/4 teaspoon white pepper
  • 1/2 cup green part of green onions, diced
  • Peel from 1 lemon
  • 2 sprigs of thyme
  • 1 sprig of dill
  • 1 bay leaf

Main Ingredients

  • 1 cup orzo
  • The equivalent of 2 eggs using egg replacer (I used Bob’s Red Mill egg replacer)
  • 3/4 cups lemon juice
  • 1 tablespoon tahini
  • 1 teaspoon salt

Instructions

  1. Heat olive oil: Heat a large-bottomed pot over medium heat and add the olive oil to warm it up for cooking.
  2. Sauté vegetables: Add the white parts of the green onions, diced carrots, diced celery, and 1 teaspoon salt to the pot. Let the vegetables sweat gently for 10 minutes, allowing them to soften and release their flavors without browning.
  3. Add broth ingredients: Pour in 11 cups of water along with 1 tablespoon of Vegetable Better Than Bouillon, 1/4 teaspoon white pepper, and the green part of the green onions. Bring the mixture to a boil to combine the flavors.
  4. Infuse herbs and lemon peel: Reduce heat to medium once boiling. Add the lemon peel, thyme sprigs, dill sprig, and bay leaf to the pot. Cover partially with the lid to let some steam escape and cook the herb-infused broth for 8 minutes.
  5. Strain herbs and cook orzo: Remove and discard the herbs and lemon peel. Add 1 cup of orzo to the broth, cover the pot, and cook for about 10 minutes until the orzo is tender.
  6. Prepare lemon “egg” mixture: While the orzo cooks, whisk together the egg replacer equivalent of 2 eggs, 3/4 cup lemon juice, 1 tablespoon tahini, and 1 teaspoon salt for about 30 seconds until light and fluffy.
  7. Temper the lemon mixture: Gradually add a few ladles of the hot broth into the lemon mixture one at a time, whisking continuously. This tempers the lemon mixture, preventing curdling when added back to the soup.
  8. Add lemon mixture to soup: Once the orzo is cooked, slowly stir the tempered lemon “egg” mixture into the soup pot. Bring the soup back to a gentle boil, stirring constantly to avoid lumps.
  9. Thicken and serve: After the soup returns to a boil, turn off the heat and let it sit for 10 minutes to thicken slightly before serving warm.

Notes

  • Using a loose leaf tea bag or cheesecloth to hold the herbs and lemon peel makes it easier to remove them after infusing the broth.
  • Tempering the lemon “egg” mixture by gradually whisking in hot broth prevents the mixture from curdling when heated.
  • You can substitute the vegetable bouillon with a good-quality vegetable broth if preferred.
  • Adjust salt quantity to taste depending on the saltiness of your bouillon or broth.
  • For a gluten-free version, substitute orzo with gluten-free pasta or rice.

Find it online: https://marthatasty.com/one-bowl-vegan-lemon-blueberry-olive-oil-cake-recipe/