Greek Lemon Rice Soup, Avgolemono

by Emilija
2 Servings
30 min

This creamy lemon rice soup, also known as Avgolemono, is loaded with lots of delicious veggies, carrots, onion, broccoli, of course, the rice, thickened with the lemony avgolemono sauce.

It is the perfect weeknight dinner prepared in around 30 minutes. It is especially great as the weather outside is getting colder, and something warm and refreshing would be much appreciated. It’s super creamy and lemony and loaded with several different veggies that go just perfect with the rice.

Ingredients for this lemon rice soup

Greek Lemon Rice Soup, Avgolemono
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 80 g risotto rice / about 1/2 cup rice
  • 1000 ml water / about 4.23 cups water
  • ½ onion
  • 2 carrots
  • 100 g broccoli / about 3.5 cups broccoli
  • 1 large egg
  • 1 lemon
  • 1 tsp salt
  • 3 tsp vegeta - vegetable stock powder/seasoning
  • 3 tbsp olive oil
  • 1 tsp dried parsley

Preheat the pot over medium heat and add the olive oil.
Meanwhile, dice or grate the onion and the carrot.
Then add everything in the olive oil and fry for 4-5 minutes or until it’s reduced in size while mixing from time to time.
Once the veggies are cooked, add the water in and wait until it starts boiling.
Rinse and drain the rice, and once the water is boiling, add it in. Boil for 12-15 minutes.
Meanwhile, chop the broccoli on mini broccoli florets. And boil them separately for 1-2minutes.
In a medium bowl, add the egg and juice of one lemon, whisk everything well until the egg mixture is smooth.
Slowly add 2 ladles of the boiling broth in the egg and lemon while constantly whisking. Once fully combined, add the eggs back to the chicken broth.
Add the seasoning Vegeta, salt. Leave it to rest for 10-15 minutes, serve the soup in bowls, add the boiled broccoli, and parsley on top.
  • Add the rice once the water starts boiling. This way, it won’t stick to the bottom of the pot.
  • Whisk the egg/s until it gets completely smooth.
  • Don’t add the eggs directly to the boiling water. In the eggs lemon sauce, slowly add 2 ladles of the boiling broth while constantly whisking – this way, you won’t get egg lumps.
  • Seasoning is preferred, especially because we don’t use chicken or any other meat in the soup. I find it most delicious to use Vegeta, and it is my special ingredient for this recipe. Or if you don’t have vegetable broth or seasoning would a good job as well.
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