This recipe comes to us via Choosing Raw, one of the most popular and charming food blogs on the web. Gena is of Greek heritage, and this recipe is her vegan version of traditional Greek Easter Soup. This soup is usually made with chicken and eggs, but here tahini, miso, and lemon are featured to give body and flavor to this cozy, comforting soup.
Lemon Rice Soup
3 Tablespoons olive oil
½ cup thinly sliced shallots (or red onions)
1 cup carrots, thinly sliced
2 small cloves garlic, minced
5 cups water or vegetable broth
1 cup brown basmati rice
2 Tablespoons white miso
2 Tablespoons tahini
¼ cup fresh lemon juice
¼ cup nutritional yeast
3 Tablespoons fresh or dried dill, plus more for garnish
- In a large stockpot heat olive oil and sauté shallots, carrots, and garlic until shallots are slightly browned
- Add rice and stir to coat, cook for one minute. Add broth and cover. Bring to a boil. Lower heat and simmer for 35 minutes, or until rice is very soft.
- In a small bowl whisk together miso, tahini, lemon juice, nutritional yeast, and dill. Set aside until soup is finished cooking.
- Add tahini mixture to soup, add more broth if desired, and garnish with some more fresh or dried dill. Enjoy!
Yield: about 6 cups soup, or 3-4 servings
Also part of the Greek Feast series:Vegan Spanakopita, Vegan Dolmas, and Olive Tapanade.
Check out more photos from this cooking class and others at Down to Earth (Hawaii).
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