Avgolemono Soup

Avgolemono Soup

This silky soup is perfect for spring—it might not be the first thing that comes to mind to mix, but here lemon and egg make a delicious pair. A Greek comfort classic!

by Maria Koutsogiannis


2 tbsp Sizzle 

1 1/2 cups white onion finely chopped

1 cup celery stalk finely chopped

1 1/2 cups carrot finely chopped 

2 cloves garlic, minced

2 tbsp vegetable stock paste

6-7 cups hot water

1 tbsp nutritional yeast

1 tbsp tamari or soy sauce

3/4 cup uncooked jasmine rice or other rice of your choice (i.e. basmati)

1/4 cup fresh dill 

3 eggs, separate egg yolks and whites

¾ cup fresh lemon juice

1 cup soup stock

To Garnish:


Fresh dill


Active Time: 15 minutes

Full Time: 40 minutes

Serves 5

Into a large stock pot add Sizzle, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don’t want the vegetables to develop any color, just want them softened.


Once vegetables have cooked down for 10 minutes, add vegetable stock paste, water, nutritional yeast, and tamari or soy sauce.


Bring this mixture to a boil, lower heat and add the rice. Cook for around 20 minutes with a lid covering most of the pot or until your rice is cooked. Stir in the fresh dill.


Remove the soup pot from the heat completely. Scoop 1 cup of stock into a measuring cup and set aside (ideally just the liquid stock).


Make the Avgolemono: Separate the egg whites and yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour your 1 cup of stock into the egg mixture, whisking constantly to combine.


Add the egg mixture into the pot of soup, constantly stirring until combined. Serve in bowls topped with fresh dill and Drizzle.