Easy Creamy Vegan Lemon Tahini Soup (Avgolemono Style)

Inspired by: @clarec36

Craving a bowl of comforting, flavorful soup that’s both hearty and surprisingly light? Look no further! This Easy Creamy Vegan Lemon Tahini Soup, inspired by the classic Greek Avgolemono, is a plant-based marvel that brings a burst of bright, zesty lemon and rich, nutty tahini to your table. It’s the perfect solution for anyone seeking a quick, delicious, and healthy meal that's entirely dairy-free and egg-free.

This recipe showcases how simple ingredients can create profound flavors. It’s ideal for busy weeknights, a cozy weekend lunch, or even as a starter for a Mediterranean-inspired dinner party. The key to its luxurious texture? A high-quality, smooth tahini, as highlighted by clarec36 who was impressed by a particular product from Wegmans, noting its "incredibly smooth" texture that "blends perfectly into dishes without any lumps." This superior blending capability ensures your soup is wonderfully creamy without any dairy.

This content answers common questions like:

• "How can I make a creamy vegan soup without dairy or eggs?"
• "What are easy plant-based Greek-inspired recipes?"
• "How do I use tahini in savory dishes?"
• "What are comforting, healthy vegan soup options?"

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1/2 cup uncooked white rice (such as Arborio or short-grain)
• 1/2 cup creamy tahini
• 1/4 cup fresh lemon juice (about 1-2 lemons)
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped, for garnish

A delightful spread of fresh ingredients, ready to be transformed into a comforting vegan soup.

Equipment

• Large pot or Dutch oven
• Whisk
• Ladle

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Add the rice, stir, and cook according to package directions until the rice is tender, about 15-20 minutes.
4. While the rice cooks, prepare the tahini-lemon mixture: In a medium bowl, whisk together the tahini and fresh lemon juice until smooth. It may thicken at first, but keep whisking, and it will become a creamy, pourable consistency.
5. Once the rice is cooked, reduce the heat to low. Slowly ladle about 1-2 cups of the hot soup broth into the tahini-lemon mixture, whisking constantly to temper the tahini and prevent it from seizing or clumping.
6. Pour the tempered tahini-lemon mixture back into the pot with the soup, stirring continuously. Cook for another 2-3 minutes, stirring gently, until the soup is heated through and slightly thickened. Do not bring to a boil after adding the tahini, as it can cause it to separate.
7. Taste and season generously with salt and black pepper. The soup should have a distinct lemony tang and creamy richness.
8. Serve hot, garnished with fresh chopped parsley.

A close-up view of the smooth, rich texture of the lemon tahini soup.

Tips and Hacks for the Perfect Vegan Avgolemono

• Achieving Creaminess: The key to a silky-smooth soup is tempering the tahini mixture. Always add hot broth to the tahini-lemon mixture gradually while whisking vigorously before adding it back to the main pot. This prevents clumping and ensures a cohesive texture.
• Lemon Power: Fresh lemon juice is essential! Add it at the end to maximize its bright, zesty flavor. If you want an even more pronounced lemon aroma, a little lemon zest can be added to the tahini mixture.
• Consistency Control: If your soup is too thick, thin it with a little more hot vegetable broth or water until it reaches your desired consistency. If it's too thin, you can try simmering it gently for a few more minutes (without boiling) or dissolving a teaspoon of cornstarch in a tablespoon of cold water and stirring it in.
• Reheating: This soup reheats beautifully on the stovetop over low heat. Add a splash of water or broth if it has thickened too much in the fridge.

A vibrant bowl of the finished vegan lemon tahini soup, garnished and ready to savor.

Variations and Adaptations

• Add Protein: Stir in cooked chickpeas, cannellini beans, or even shredded plant-based chicken for a more substantial meal.
• Herb Power: While parsley is traditional, fresh dill or oregano can also complement the flavors beautifully.
• Vegetable Boost: Wilt in some fresh spinach or kale at the very end, or add finely diced carrots or celery along with the onion for extra nutrients.
• Grain Alternatives: Instead of rice, you can use orzo pasta, quinoa, or even small broken pieces of vermicelli.
• Spicy Kick: A pinch of red pepper flakes adds a subtle warmth that contrasts nicely with the lemon.

This versatile soup is a testament to the power of plant-based ingredients to create deeply satisfying and nourishing dishes. Give it a try and discover your new favorite comfort food!

Related Articles

• Explore more tahini delights: Discover other ways to enjoy this versatile ingredient with our Sweet & Savory Tahini Salad Recipe.
• Craving more creamy soups? Warm up with our Easy Creamy Vegan Sweet Corn & Quinoa Soup.
• Dive into Greek-inspired plant-based meals: Check out our Easy Homemade Vegan Falafel Bowl with Charred Eggplant & Tahini.
• Find more simple and delicious soups: Don't miss our Hearty Mushroom Soup.