Avgolemono soup

subheading: It's that time of the year when you crave a warm bowl of chicken soup. I've always loved Greek Avgolemono soup when I don't feel well. This one fills the bill:

GREEK LEMON AND QUINOA SOUP (Vegan Avgolemono)

Adapted from Gena @ Choosing Raw

Serves 4 (makes 6 cups)

2 small shallots, diced (I used small onions)

1 cup carrots, diced (2 carrots)

2 cloves garlic, minced

5 cups vegetable broth

1 cup quinoa, well rinsed

1.5 TBS white miso

2 TBS tahini

¼ cup fresh lemon juice (1 large lemon)

¼ cup nutritional yeast

2 heaping TBS dried dill, or ¼ cup chopped fresh dill

In a medium saucepan over high heat, sauté the shallots, carrots along with a dash of salt until the shallots are translucent, approximately 7 to 10 minutes, adding a tablespoon of water as needed so they don’t stick to the pan. Add the garlic and sauté for 1 to 2 minutes, until fragrant.

Add the vegetable broth and quinoa and salt and bring to a boil. Reduce heat and simmer until the carrots and quinoa are cooked, around 20 minutes.

Meanwhile, whisk together the miso, tahini and lemon juice until smooth. Once the soup is finished, add to the soup. Stir in nutritional yeast and dill.

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