Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, voula's vegetable avgolemono soup (greek veggie egg-lemon soup). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Avgolemono (meaning egg and lemon in Greek) is the name used to describe both a sauce and a soup. The soup is made with rice, the sauce without. Both the soup and sauce are often served with poached chicken or fish, but today's recipe is Avgolemono soup in its simplest form - meatless and delicious.

Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook voula's vegetable avgolemono soup (greek veggie egg-lemon soup) using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):

1. Get 3 carrots
2. Take 2 large potatos
3. Make ready 4 stick celery
4. Get 1 fennel
5. Make ready 2 zucchini
6. Get 1 leek
7. Prepare 1 orzo
8. Prepare 1 large egg
9. Prepare 1 1/2 juice of lemon
10. Get 2 tbsp fresh parsley
11. Take 1 dill
12. Get oregano
13. Make ready salt and pepper
14. Prepare 2 bouillon cubes

It's the greek answer to chicken noodle soup. Avgolemono soup literally translates to "Egg-Lemon" soup. Clearly the greeks didnt get very creative when it came to naming their dishes; they just named a dish according to it's main ingredients it seems! So yes, this is a soup traditionally made with eggs and lemons, and in the more recent years, chicken.

Instructions to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):

1. Clean, peel and chop all vegetables. Add to large pot of boiling water with bouillon cubes. I used chicken bouillon, but of course you can use actual broth or vegetable bouillon/broth.
2. Bring vegetables to boil and then add orzo. Add salt, pepper, oregano, dill and parsley. Boil till orzo is ready
3. When orzo is ready, lower heat. Squeeze lemon juice and set aside. Separate egg yolk from the white. In a bowl whisk egg white till frothy. Add yolk in next and continue to beat. Then add in lemon juice and beat more.
4. This is the important step! We don't want any curdling so be careful. After you whisk together the egg - lemon sauce, gradually add in about five tablespoons of the soup into bowl and continue to beat. Then pour in the egg lemon mixture and stir gently to distribute it into the soup. It will be frothy on top and as your stir it will take on a nice color and thicken. Make sure not to let the soup boil.

The Discovery of Vegan Avgolemono Soup. I first discovered this lovely Greek soup as a teenager, which upon remembrance feels like the Stone Age. As I eagerly paged through my brand new October issue of The Yoga Journal, I came across a section about "healing soups" for the coming winter months. Avgolemono soup stood out to me amongst the. This vegetable barley avgolemono (Greek lemon chicken soup) is easy to make from scratch, filled with whole grains and fresh veggies, and so comforting.

So that is going to wrap it up with this special food voula's vegetable avgolemono soup (greek veggie egg-lemon soup) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!