Recipe Index

Greek Creamy Lemon Rice Soup, “No”govlemano

Serves 4-6


The Greek classic egg-lemon chicken soup gets a vegan makeover with the help both white beans (white kidney my favorite for this soup) and a touch of arborio rice. Arborio is usually reserved for risottos and paellas, but in soups it expands and softens and helps create a creamy base for this tangy, soothing Mediterranean starter or a complete entree with a simple salad. This will thicken considerably as it cools, so for a thinner soup stir in 1/2 to 1 cup of hot vegetable both; a high quality vegetarian chicken-flavored broth is especially suited for this golden soup.


1 small yellow onion, finely minced

1 tablespoon chopped garlic

2 tablespoons extra virgin olive oil

1 large carrot, peeled and diced very small

1/4 cup dry white wine

6 cups vegetable or vegetarian chicken-flavored broth

One 14 ounce can or 2 cups cooked white beans (such as white kidney), drained and rinsed

1/4 cup arborio rice

2 bay leaves

1 teaspoon dried oregano

1/2 teaspoon dried dill

1/2 cup uncooked orzo pasta

1/4 cup lemon juice

Freshly ground pepper and salt to taste


Additional dried oregano for garnish and handful chopped flat leafed parsley


Fry diced onion and carrot in olive oil over medium high heat until onion is transulcent and softened, stir in garlic and fry for another 45 seconds. Pour in white wine and bring to a simmer, stirring frequently. Puree beans with 1 cup of vegetable broth, add to pot along with the remaining vegetable broth, arborio rice, bay leaves, oregano, dried dill and orzo. Increase heat to high and bring to a boil, stir and cover. Cook for 30-35 minutes, stirring occasionally and keeping covered, until both the rice and the orzo are very soft and tender. Occasionally make sure to stir the bottom of the pot to keep the rice from sticking.


When done, turn off heat, stir in the lemon juice and keep covered for 10 minutes. Remove the bay leaves and season soup to taste with ground pepper, salt and additional lemon juice if desired. Top each serving with a sprinkle of dried oregano or parsley.