Name: Authentic Greek Avgolemono Soup with Fresh Vegetables and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 medium carrots, diced; 2 celery stalks, diced; 1 medium zucchini, diced; 1 medium potato, peeled and diced; 4 cups vegetable broth; 1/3 cup uncooked white rice; Salt and black pepper, to taste; 2 large eggs; 1/3 cup freshly squeezed lemon juice; 2 tablespoons chopped fresh dill (optional); Lemon slices, for garnish (optional)

From craving to table

Instructions

1
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
2
Add zucchini and potato, and cook for another 2-3 minutes, stirring occasionally.
3
Pour in the vegetable broth and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18-20 minutes, until rice and vegetables are tender.
4
Season the soup with salt and black pepper to taste.
5
In a medium bowl, whisk together eggs and lemon juice until smooth.
6
Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
7
Gradually pour the egg-lemon mixture back into the soup, stirring gently. Heat on low for 2-3 minutes (do not boil) until the soup thickens slightly.
8
Stir in fresh dill if using. Ladle into bowls and garnish with lemon slices. Serve hot.

Authentic Greek Avgolemono Soup with Fresh Vegetables and Rice

Instructions

Dinner should fit your life.