Creamy Vegan Greek Lemon Rice Soup

This Creamy Vegan Greek Lemon Rice Soup is a delightful twist on the traditional Greek lemon rice soup, Avgolemono. The richness of coconut milk and nutritional yeast create a creamy texture, while lemon juice and oregano infuse the soup with classic Greek flavors.

Ingredients:

• 1 cup arborio rice
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• 6 cups vegetable broth
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• 1 onion, finely chopped
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• 3 cloves garlic, minced
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• 1 tablespoon olive oil
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• 1/2 cup canned coconut milk
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• 1/4 cup nutritional yeast
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• 1/4 cup lemon juice
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• 1 teaspoon dried oregano
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the garlic and onions, and cook until the onions become clear

Put the rice in the pot and stir it all the time for one minute

When the soup starts to boil, add the vegetable broth

Lower the heat and let it cook for 20 to 25 minutes, until the rice is done and the soup is creamy

Coconut milk, nutritional yeast, lemon juice, and dried oregano should all be mixed in

Add pepper and salt to taste

Before serving, sprinkle with fresh parsley