Greek · Soup

Vegan Yiouvarlakia with Avocado Avgolemono

Name: Vegan Yiouvarlakia with Avocado Avgolemono
Total time: 2 h
Yield: Serves 4
Cuisine: Greek
Ingredients: 50 g raw Arborio rice, 1/4 cup; 240 ml lightly salted water, about 1 cup, for cooking the rice; 450 g white button mushrooms, 1 lb, thinly sliced; 90 ml extra-virgin olive oil, 6 tablespoons; 1 tsp fresh thyme, finely chopped; 6 tbsp all-purpose flour; sea salt and freshly ground black pepper, to taste; 90 ml extra-virgin olive oil, 6 tablespoons; 2 medium Yukon Gold or similar potatoes, peeled and cut into small cubes; 2 medium carrots, peeled and cut into small cubes; 2 medium zucchini, cut into small cubes; 1 large red onion, finely chopped; 1 stalk celery, small, finely chopped; 240 ml dry white wine, 1 cup; 1½ L water, enough to cover the vegetables by 10 cm; 2 soft, ripe avocados, pulp scooped out; 120 ml fresh lemon juice, from 2 lemons; 720 ml hot soup broth, 3 cups, from the pot; 1 tbsp fresh dill or parsley, chopped; salt and freshly ground black pepper, to taste

A plant-based version of the Greek meatball-and-rice soup: roasted mushroom and rice balls in a vegetable and white wine broth enriched with a creamy avocado and lemon purée in place of the egg liaison.

YieldServes 4
Hands-on1 h 15 min
Total2 h
Difficulty

Ingredients

Mushroom-rice balls

50 graw Arborio rice, 1/4 cup
240 mllightly salted water, about 1 cup, for cooking the rice
450 gwhite button mushrooms, 1 lb, thinly sliced
90 mlextra-virgin olive oil, 6 tablespoons
1 tspfresh thyme, finely chopped
6 tbspall-purpose flour
to tastesea salt and freshly ground black pepper

Soup

90 mlextra-virgin olive oil, 6 tablespoons
2medium Yukon Gold or similar potatoes, peeled and cut into small cubes
2medium carrots, peeled and cut into small cubes
2medium zucchini, cut into small cubes
1large red onion, finely chopped
1 stalkcelery, small, finely chopped
240 mldry white wine, 1 cup
1½ Lwater, enough to cover the vegetables by 10 cm

Avocado avgolemono

2soft, ripe avocados, pulp scooped out
120 mlfresh lemon juice, from 2 lemons
720 mlhot soup broth, 3 cups, from the pot
1 tbspfresh dill or parsley, chopped
to tastesalt and freshly ground black pepper

Diet

Vegetarian (lacto-ovo)
Vegan
Mediterranean

Contains

Gluten
Celery
Sulfites
Wheat
Rice
Olive
Grapes
Citrus fruits (any)
Lemon
Avocado
Nightshades (any)
Tomato
Potato (white)
Onion family (any)
Onion
Garlic
Zucchini
Carrot
Thyme
Dill
Black and white pepper
Mushrooms (any)
Button, cremini and portobello
Histamine (aged and fermented foods)
Alcohol

Taste

Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh

Texture

Creamy
Brothy

Equipment

Oven
Stovetop
Blender

Season

Winter

Occasion

Weekend project
Entertaining

Effort

45–90 min active
1–3 hours total
Difficulty 3
Make-ahead friendly

Nutrition

Calories: high
Protein: moderate
Carbs: high
Fat: high
Fiber: high
Sodium: moderate

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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