The name of the original Greek lemon soup is a special Easter dish called Avgolemono. Traditionally, this type of soup is made of a mixture of eggs,  lemon and  broth, which is heated until it thickens. Usually, rice and vegetables or meat are cooked in the soup.

I came up with a wonderful plant-based version of Avgolemono, which everyone loved. Serving a new dish is always a challenge- will the result be rewarding and tasty or a complete disappointment? Well, this soup was a huge success.


The flavors of the fresh dill, lemon and peas complement each other very nicely in this recipe.


Dill is an amazing herb with a lot of health benefits. You want to add it just before serving the soup to keep the pretty green color.


If you are interested in finding out more about the amazing properties of dill, check out this post

Greek Lemon Soup with Dill
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 tbsp EVOO
  • 1 small yellow onion, chopped
  • 1 shallot, chopped
  • 1 1/2 stems celery, sliced
  • 3 carrots, sliced in 1/4″ rounds
  • 2 garlic cloves, minced
  • 1 cup brown rice
  • 5-6 cups vegetable broth
  • 3 tbsp lemon juice (juice of 1 1/2 lemons)
  • 1 tbsp white miso paste
  • 1/4 cup cashews
  • 1/4 cup water
  • Sea salt
  • 2 tbsp nutritional yeast
  • 1/4- 1/3 cup fresh dill, chopped
  1. In a heavy pot, heat the olive oil. on medium heat. Add the onion and cook until tender, for about 3 minutes.
  2. Add shallot, celery and carrots and sauté for roughly 4 minutes, until carrots are soft.
  3. Add garlic and cook for 1 minute.
  4. Add rice and broth and bring to a boil. Reduce heat, place lid on pot and simmer for 40 minutes.
  5. Meanwhile, in a blender process lemon juice, cashews, water and miso paste until smooth.
  6. Stir the miso mixture and nutritional yeast into the soup and add salt to taste.
  7. Cook for another 5 minutes, then stir in dill and serve.


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