🍋 Vegan Avgolemono Pearl Couscous & Beans

Bright, velvety, and soul-soothing—this Vegan Avgolemono Pearl Couscous & Beans soup puts a plant-based spin on a Greek classic.

Traditionally made with eggs and chicken broth, we’ve replaced the eggs with a rich blend of walnuts and oatmilk (or oat-cashew cream), achieving that signature creamy texture and tangy lemon flavor without any dairy or eggs.

What Is Avgolemono?

Avgolemono, literally “egg and lemon,” is a beloved Greek sauce or soup base. It’s a silky emulsion of eggs, broth, and lemon juice. In this plant-based version, ground walnuts and oatmilk mimic the luxurious mouthfeel, while fresh lemon juice adds that bright, tangy punch.

Making It Vegan

Instead of whisking eggs into hot broth, we blitz walnuts into oatmilk (or cashew cream). This delivers a creamy consistency that suspends the lemon juice beautifully—no curdling, full texture. Plus, those walnuts add healthy fats, protein, and a satisfying nuttiness.

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• High Protein Black Bean & Lentil Soup
• One Pot Easy Tuscan Ribollita Soup
• Everything But the Kitchen Sink Soup

Why You’ll Love This Soup

1. Vibrant flavor balance – The lemon offers lively freshness, while beans and couscous deliver cozy warmth.
2. Protein-rich & nutrient-dense – Plant-based proteins from beans and walnuts keep you full and nourished.
3. Creamy without dairy – Oatmilk and nuts create a luscious richness.
4. Quick & forgiving – A one-pot dish you can customize with pantry staples.
5. Ultimate comfort food – Hearty, satisfying, and gentle on the stomach.
6. Mediterranean flair – Herbs bring brightness, while garlic and mirepoix give depth.
7. Customizable – Swap couscous, beans, or greens to suit your pantry or preferences.

Ingredients Breakdown 🥕

• Mirepoix (onion, celery, carrot)
  Adds foundational sweetness, aroma, and savory depth.
• Garlic
  For punch and warmth—no soup is complete without it!
• Herbs & Greens (parsley, dill, spinach, or kale)
  Bright and herbaceous for freshness and nutrients.
• Lemons
  Zesty tang is key—opt for fresh juice plus a little fresh zest if you like.
• Pearl Couscous (or andiche/risoni/rice)
  Small pasta pearls give lovely bite and body. Can substitute rice or orzo-style pasta.
• Beans (white beans like cannellini or great northern)
  Provide creamy texture and protein; canned or cooked from scratch works.
• Walnuts + Oatmilk (or cashew cream)
  When blitzed together, these create a creamy, egg-like finish.
• Vegetable stock
  The flavorful base—use low-sodium if controlling salt levels.
• Seasonings (sea salt, black pepper, optionally smoked paprika or dried oregano)
  To layer flavors and enhance savoriness.

Step-by-Step Directions

1. Sauté the Mirepoix

In a large pot, warm a splash of olive oil over medium heat. Add diced onion, celery, and carrot. Season with salt and freshly cracked pepper. Cook, stirring occasionally, until softened and fragrant—about 5–7 minutes. This builds your flavor foundation.

2. Add Garlic & Seasonings

Toss in minced garlic (1–2 cloves or to your taste). Stir for 30 seconds until aromatic. Add optional spices like smoked paprika or dried oregano now—this allows them to bloom.

3. Add Stock, Beans & Couscous

Pour in vegetable stock and bring to a gentle boil. Stir in rinsed and drained beans. Add pearl couscous (or rice/risoni). Reduce heat to medium-low, cover, and simmer until couscous is tender—about 8–10 minutes (rice may take longer).

4. Blitz Walnuts & Oatmilk

While the soup simmers, combine raw walnuts and oatmilk (or cashew cream) in a high-speed blender. Blend until perfectly smooth and frothy. This mixture acts like the traditional egg-lemon emulsion.

5. Temper & Add Creamy Mixture

Remove soup pot from heat. Slowly ladle a small amount of hot broth into the walnut-oat mixture, whisking continuously—this tempers it so it doesn’t split when added to heat. Then, stir the tempered creaminess back into the soup.

6. Blitz Some Soup for Thickness (Optional)

If you prefer an extra-thick texture, scoop about 1 cup of the soup (beans, veggies, couscous + broth), blitz until smooth, then stir back in. This creates a velvety, partially pureed base.

7. Timing the Lemon

Squeeze fresh lemon juice into the pot last—start with one lemon, taste after stirring, and add more as needed. Add lemon zest too if you're using it.

8. Stir in Herbs & Greens

Off the heat, fold in chopped parsley, dill, spinach, or kale. The residual heat wilts them just right, preserving color and brightness.

9. Final Seasoning Adjustments

Taste and adjust: more salt? extra lemon juice? a pinch of black pepper or crushed red pepper flakes? Fine-tune until perfect.

10. Serve & Enjoy

Ladle into bowls. Garnish with extra fresh herbs, a drizzle of good olive oil, or a handful of crushed walnuts for texture.

Variations & Substitutions

• For nut-free version: Substitute sunflower seeds + oatmilk, though texture will be slightly different.
• Switch couscous: Use brown rice for nuttier chew, or gluten-free risoni if needed.
• Different beans: Chickpeas, butter beans, or black beans provide fun twists.
• Herb riffs: Swap parsley/dill for coriander and chives for a fresh flavor change.
• Spice it up: Add a pinch of turmeric, cumin, or za’atar for a Middle Eastern feel.
• Greens swap: Baby kale holds shape well; spiralized zucchini gives extra veggie bulk.

⏱️ Top Tip

Always temper your creamy walnut-oat mixture before adding it to the hot soup. Pour in slow, whisk vigorously—this avoids splitting and yields that smooth avgolemono-like texture.

💡 Hint

Make your walnut-oat “cream” ahead and refrigerate (max 2 days). The walnuts may settle—just shake or re-blend before using.

❓ FAQ

Q: Can I use canned coconut milk instead of oatmilk?
A: Coconut milk works, but its strong flavor takes the soup in a different direction. Oatmilk (or neutral cashew cream) is recommended to preserve the lemon-forward taste.

Q: Is this gluten-free?
A: Not with pearl couscous. But if you replace it with rice or certified gluten-free pasta/risoni, it's fully gluten-free.

Q: How long does leftover soup keep?
A: Store in an airtight container in the fridge for 3–4 days. Texture may thicken; add a splash of stock when reheating.

Q: Can I freeze it?
A: Yes, but with a note: the consistency may change slightly. Thaw slowly in the fridge and gently reheat over low heat, whisking in extra stock if needed.

Final Thoughts

This Vegan Avgolemono Pearl Couscous & Beans soup is where Mediterranean sunshine meets cozy comfort in a single bowl. It's brightened up with lemon, beefed up with pearls and beans, and smoothed out by a clever nut-based cream. Quick enough for weeknights, elegant enough for weekends, and flexible enough to welcome your pantry-friendly twists.

Don’t deny yourself one of the best vegan soups out there—give this recipe a whirl tonight, and let its vibrant, creamy goodness keep you smiling bowl after bowl. Enjoy!