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Lemon rice soup!

 

The perfect recipe to recreate the traditional “Avgolemono” Greek lemon soup… …in a plant-based version…without the chicken and eggs!

This soup is super creamy, authentic, easy, warming and hearty.  The fresh lemon juice and herbs combined with puréed white beans…will leave you wanting a 2nd bowl!  Make a double batch…trust me!

Thank to @crowdedkitchen for this amazing vegan recipe.

Soup Ingredients:

  • 1 C small yellow onion, diced

  • 2 cloves garlic, minced (2 TSP)

  • 1 C celery, diced (~2 stalks)

  • 1.5 C carrots, sliced into rounds (~2-3 large carrots)

  • 1 15oz. can of cannellini beans, drained and rinsed

  • 6 C low sodium vegetable broth, divided

  • 1/2 C dry arborio rice

  • ¼ C of freshly squeezed lemon juice, divided

  • 3 bay leaves

  • 2 TSP salt

  • ¾ tsp black pepper

  • 2 C spinach

  • 1/2 C fresh parsley, chopped

  • 2 TBSP fresh dill, chopped

  • 2 TBSP fresh oregano, chopped

 

Process:

1.    Heat a large soup pot over medium. Sauté onion in a little water for 5-7 minutes, stirring often, until translucent. 

2.    Add garlic, celery and carrots and continue cooking for 5-7 minutes. 

3.    Add cannellini beans and 1C of vegetable broth to a blender. Blend until smooth and creamy. 

4.    Add remaining 5 C of broth, 2 TBSP lemon juice, puréed beans, rice, salt, pepper and bay leaves to pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes until rice is almost tender. 

5.    Stir in herbs, spinach and remaining lemon juice. Let cook for additional 5 minutes. Serve and enjoy!

 

Bread Rolls:

You can make these delicious, easy & perfect crusty rolls at home with just 3 ingredients & no special equipment!

Recipe credit:  https://www.jennycancook.com/recipes/no-knead-crusty-rolls/

 

Ingredients:

  • 2 1/2 cups (320 grams) bread flour or all-purpose flour

  • 1/4 teaspoon (1 gram) instant or dry active yeast

  • 1 teaspoon salt

  • 1 1/4 cups hot tap water (up to 130° F)

 

Process:

1.  In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.

2.  Cover with plastic wrap & let stand on counter top for 3 hours.

3.  After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn’t stick (about 2 Tbsp).

4.  Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.

5.  Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.

6.  As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.

7.  Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.

 

Enjoy!

 

Peter Mierwinski