Vegan Greek Lemon Rice Soup

foodbymaria.com

Griswald76

subheading: For the Soup:

2 tbsp extra virgin olive oil

1 ½ cups sweet white onion finely chopped

1 cup celery stalk finely chopped (optional)

1 ½ cups carrot finely chopped or cut into ½ inch rounds (optional)

2 cloves garlic crushed

2 vegetable stock cubes (or 2 tbsp vegetable stock paste) organic, no added salt

5 to 6 cups hot water

1 tbsp nutritional yeast

1 tbsp tamari or soy sauce

¾ to 1 cup uncooked Brown Jasmine Rice - Lundberg Farms or other rice of your choice (i.e. basmati)

season to taste

¼ cup fresh parsley or dill finely chopped

subheading: For the Avgolemono:

2 tbsp. tahini

2 tbsp white miso paste

⅓ cup lemon juice freshly squeezed

2 cups stock from soup

subheading: Garnish:

finely chopped dill or parsley

Directions at foodbymaria.com

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