Lemony tahini orzo soup with edamame and spinach
This Greek-inspired lemon orzo soup swaps the eggs in classic avgolemono for a tahini and lemon mixture whisked into hot broth, then gets bulked up with edamame and spinach for a cozy one-pot lunch.
Published .
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Protein
- ~19 g
- The vegan swap
- Tahini whisked with lemon juice and hot broth does the job of the eggs in traditional avgolemono, thickening the soup into something silky and creamy without any risk of scrambling.
- Make ahead
- Keeps in the fridge for up to 4 days. The orzo drinks up broth as it sits, so add a splash of broth or water when you reheat and brighten it with a squeeze of fresh lemon.
Ingredients
Soup base
Tahini lemon mixture
To serve
How to make it
Soften the vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and a pinch of salt. Cook, stirring now and then, until soft, about 6 minutes. Stir in the garlic, oregano and dill for 1 minute.
Cook the orzo
Pour in the broth, cover and bring to a boil, about 5 minutes. Stir in the orzo and simmer uncovered for 6 minutes, stirring often so it does not stick to the bottom.
Add the edamame
Add the frozen edamame straight to the pot and simmer 3 to 4 minutes more, until the orzo is tender and the edamame is hot. Turn off the heat.
Make the tahini lemon mixture
In a medium bowl, whisk the tahini, lemon juice, zest and nutritional yeast. It will seize up and look thick. Slowly whisk in 1 cup of hot broth from the pot, a ladle at a time, until smooth and pourable.
Finish and serve
Stir the tahini mixture back into the pot along with the spinach. Let it sit 1 minute until the spinach wilts. Season with salt, pepper and more lemon to taste. Top with fresh dill or parsley and serve with lemon wedges.
Why this works
Classic avgolemono gets its body from eggs and lemon tempered into hot broth. Tahini does the same job here. Whisking it with lemon juice first makes it seize, then adding hot broth slowly relaxes it into a smooth, creamy liquid that thickens the whole pot without dairy or eggs.
Cooking the orzo right in the broth releases starch that adds even more body, while frozen edamame goes in at the end so it stays bright and tender. The lemon, dill and a little nutritional yeast keep everything tasting bright and savory instead of heavy.
Tips
- Use a runny, well-stirred tahini. The stiff stuff at the bottom of the jar makes a lumpy sauce.
- Add the tahini off the heat. Boiling it hard can make the soup grainy.
- If the soup gets too thick, loosen it with more broth. It should be spoonable, not stew-like.
- A pinch of red pepper flakes on top is a nice little kick.
Questions about this recipe
Will the tahini curdle like eggs can in regular avgolemono?
No, that is the beauty of it. Tahini cannot scramble. Just whisk it smooth with some hot broth first so it blends in evenly, and keep the soup off a rolling boil once it goes in.
Can I make this gluten-free?
Yes. Swap the orzo for 3/4 cup of white rice and simmer it about 15 minutes before adding the edamame, or use a gluten-free orzo and follow the package timing.