? 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.
Ingredients
Aromatics & Base
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 2 medium carrots peeled and chopped
- 2 celery stalks chopped
- 2 –3 garlic cloves minced
Grains & Beans
- ¾ cup pearl couscous or substitute rice or risoni
- 1 can 15 oz white beans, drained and rinsed (e.g., cannellini or great northern)
Creamy Vegan Avgolemono Emulsion
- ½ cup raw walnuts
- 1 ¼ cups oat milk or substitute cashew cream made from ⅓ cup soaked cashews + 1 cup water
Liquid & Seasoning
- 4 cups low-sodium vegetable stock
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon black pepper or to taste
- Optional: ¼ teaspoon dried oregano or smoked paprika
Lemon Element
- Juice of 2 lemons about 4 tablespoons, freshly squeezed
- Zest of 1 lemon optional, for added brightness
Fresh Greens & Herbs
- 2 cups fresh spinach chopped (or kale, destemmed and chopped)
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh dill chopped (optional but traditional)
Instructions
- Sauté Aromatics
- Heat olive oil in a pot. Add chopped onion, carrot, and celery—cook until soft. Stir in garlic and your seasonings (salt, pepper, optional oregano or paprika).
- Simmer the Soup
- Pour in vegetable stock. Add white beans and pearl couscous. Simmer until couscous is tender (about 10 minutes).
- Make the Vegan Avgolemono Mix
- Blend raw walnuts with oat milk until super smooth. Add a splash of hot soup to temper, then stir the mixture into the pot.
- Blend for Creaminess (Optional)
- For extra thickness, blend a cup of the soup and return it to the pot. Stir in lemon juice and zest.
- Finish with Greens & Herbs
- Stir in chopped spinach (or kale), parsley, and dill. Let them wilt. Taste and adjust seasoning—then serve!