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Greek Lemony White Bean & Orzo Soup (aka Vegan Avgolemono)

by Radiate Food Vibes

Maybe you are familiar with a traditional Greek soup called Avgolemono? It’s a lemony chicken soup with a creamy, velvet-y texture thanks to the addition of beaten eggs. I know this soup well, but not because I’m a fan. Rather, it’s one of my mom’s favorites. She orders it almost every time we visit our favorite Greek restaurant.

I don’t eat chicken or eggs, so the original version of this soup isn’t for me. However, my vegan-ized version hits all the same flavor notes but without meat, dairy or eggs. Let me tell you though, it’s freaking delicious & you won’t miss the chicken or the eggs. Super satisfying, comforting and flavorful, my Lemony White Bean & Orzo soup is a vegan winner for both meat-eaters and meat-fryers alike.

In my version, I’ve replaced the chicken with white beans and replaced the eggs with a creamy blend of cashews & soup broth. I also added more veggies and herbs than the original, for complexity and satiety. But just like the OG, lots of fresh lemon juice gives this soup it’s primary flavor-profile. One word? Scrumptious. Let me know if you give it a try!

Lemony White Bean & Orzo Soup
(aka Vegan Avgolemono Soup)
vegan | healthy | dairy-free

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 large carrot, peeled/diced
2 celery stalks, diced
sea salt
4-5 cloves garlic, minced
2 teaspoons dried dill
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon paprika
4 cups vegetable broth/stock (low sodium-preferred)
2.5 cups soaked dry white beans or 2 cans beans, drained/rinsed
1.5 cups dry orzo pasta (whole wheat preferred)
3-4 tbs lemon juice, to taste
3/4 cup raw cashews, soaked if needed
black pepper, to taste

To Make

Heat olive oil over medium heat in a large pot. Add onion/carrot/celery and 1 teaspoon salt. Sauté for 6-8 minutes. Add garlic and herbs/spices. Sauté for 1-2 minutes.

Add stock, 3 cups water, white beans and 2 teaspoons salt. Bring to boil, reduce to simmer, partially cover. Simmer for 20 minutes. Add orzo & lemon, simmer until pasta is cooked (stir often & add more water if needed).

Remove about 1 cup of the soup broth for the pot. Allow to cool slightly, then carefully blend cashews with the warm soup liquid. I use a high speed blender with unsoaked cashews and it takes about 60 seconds to get it velvet-y smooth. Add cashew mixture into soup, stir and heat through. Season with salt, pepper & more lemon juice, to taste.

18 thoughts on “Greek Lemony White Bean & Orzo Soup (aka Vegan Avgolemono)”

  1. Made this exactly as the recipe says and it is so delicious! The lemon and herbs go so well together and the creaminess of the blended cashews tie it together nicely. This will definitely become a staple in our house!

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  4. I saw this recipe on Tik tok about a month ago and I have made it almost every week!!!!!! I’m obsessed and my whole family has asked me to make it several times since having it. Thank you so much for sharing!!

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      1. Delicious recipe! As others have shared this will be included in our favorites. I sautéed with water instead of oil and omitted the cashews in order to lower the fat content. Thank you for sharing, I really appreciate your generosity.

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  8. Fabulous. Wow! I made this without the beans to please the majority of my family, and it was delicious! I will definitely make this recipe again and share with others!

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  10. Everyone I have ever made this soup for has loved it and asked for the recipe. I use full fat coconut milk to add the creaminess! Dreamy❤️. Thanks so much.

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