This Creamy Greek Lemon & Rice Soup might be my favorite soup ever! I’m so excited to share this with you today!! It’s tangy, rich, creamy & comforting and of course super delicious. This soup can be served hot or cold. I’m really enjoying it as a cold soup this summer, it’s very refreshing chilled.
This is a raw vegan remake of Greek avgolémono soup which is a cream & egg-based soup with rice which is very rich and hearty. I’ve recreated the rich creaminess without making it heavy and with healthy plant-based ingredients. I use my Homemade Cashew Milk as the base.
In this soup, I also use my Cauliflower Rice Recipe but added some fresh parsley, mint & dill to it for an even more authentic taste. I love the addition of fresh herbs, but you can try it without as well. This soup would also be delicious with some chopped cucumber or over cucumber noodles!
Creamy Greek Lemon & Rice Soup
For the Soup
- 1 cup cauliflower
- 2 cups cashew milk
- 2 lemons, juiced
- 1 tsp garlic power
- 1 tsp onion powder
- 1 tsp sea salt
- 2 tbsp hemp seeds
- 1 tbsp tahini
- 1 recipe Cauliflower Rice with fresh herbs
- fresh dill, chopped
- Prepare the cauliflower rice, add in some fresh herbs at the end like parsley, mint and/or dill. Set aside.
- Add all the soup ingredients to the blender, blend until smooth.
- Serve the cauliflower rice in the center of the bowl and pour lemon soup around it. Sprinkle fresh dill on top. Enjoy!
If you make this creamy Greek lemon rice soup, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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