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.
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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.
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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!
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Creamy Greek Lemon & Rice Soup
Ingredients
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
For Serving
- 1 recipe Cauliflower Rice with fresh herbs
- fresh dill, chopped
Instructions
- 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!
![](http://cultivatorkitchen.com/wp-content/uploads/2019/08/2019-08-13-6-1024x573.png)
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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I ate this delicious and nutritious soup.
Thank you for sharing the recipe.
Thank you, I’m so glad you loved it!! 💓💓