Vegan Greek Avgolemono Soup

A vegan twist on the classic Greek Avgolemono Soup, featuring rice, greens, and a creamy lemony broth.

Ingredients:

• 1 cup cooked rice
• 4 cups vegetable broth
• 2 cups chopped spinach
• 1/4 cup lemon juice
• 1/2 cup silken tofu
• 2 tablespoons nutritional yeast
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

In a pot, heat olive oil over medium heat

Add minced garlic and saut until fragrant

Pour in vegetable broth and bring to a simmer

Add cooked rice and chopped spinach, cook for 5 minutes

In a blender, combine silken tofu, lemon juice, and nutritional yeast until smooth

Pour the tofu mixture into the soup pot, stirring continuously

Season with salt and pepper to taste

Simmer for another 5 minutes, stirring occasionally

Serve hot and garnish with a lemon wedge