Name: Vegetarian Greek Avgolemono Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Water - 8 cups; Leeks, white and light green parts only, chopped - 1 pound; Vegetable base (such as Better Than Bouillon® Seasoned Vegetable Base) - 2 ½ tablespoons; Uncooked jasmine rice - ⅔ cup; Eggs - 4 large; Lemon juice, or more to taste - 6 tablespoons; Chopped fresh dill - 1 tablespoon

Ingredients for - Vegetarian Greek Avgolemono Soup

1. Water 8 cups

2. Leeks, white and light green parts only, chopped 1 pound

3. Vegetable base (such as Better Than Bouillon® Seasoned Vegetable Base) 2 ½ tablespoons

4. Uncooked jasmine rice ⅔ cup

5. Eggs 4 large

6. Lemon juice, or more to taste 6 tablespoons

7. Chopped fresh dill 1 tablespoon

How to cook deliciously - Vegetarian Greek Avgolemono Soup

1 . Stage

Combine water, leeks, and vegetable base in a Dutch oven; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add rice. Cook at a simmer, stirring often to make sure rice doesn't stick to the bottom, until rice is tender and cooked through, 30 to 45 minutes. Remove from the heat.

2 . Stage

Beat eggs and 6 tablespoons lemon juice together in a medium bowl until combined. Ladle some hot broth from the pot and pour it slowly into the egg mixture, whisking while pouring. Add one more ladle of broth and whisk to combine. Pour the egg mixture into the soup and stir to combine.

3 . Stage

Ladle soup into bowls and garnish with dill.