Vegetarian Avgolemono Soup

Ingredients

• 1 medium yellow onion (finely diced)
• 1 cup diced carrots (about 2-3 carrots)
• 1/2 cup diced celery
• 5 tbsp chopped green onion (4 green onions)
• 6 cup vegetable broth
• 1 15oz can canned chickpeas (drained and rinsed)
• 1/3 cup white rice (uncooked)
• 2 leaves bay leaves
• 1/4 tsp ground black pepper
• 3 eggs large eggs
• 120 ml fresh lemon juice (about 3-4 lemons)
• 3 tbsp fresh dill (chopped)
• to taste salt
• to taste pepper

Instructions

1. 1

   Heat 1 tbsp olive oil over medium in a large pot.

2. 2

   Add diced yellow onion, diced carrots, diced celery, and chopped green onion to the pot.

3. 3

   Sauté until tender and celery is slightly green, about 7 minutes.

4. 4

   Stir in vegetable broth, drained and rinsed chickpeas, white rice, and bay leaves.

5. 5

   Bring to a boil.

6. 6

   Cover and cook until rice is tender.

7. 7

   Separate the egg whites and yolks from the large eggs.

8. 8

   Whisk the egg whites until they're frothy.

9. 9

   In a separate bowl, whisk the yolks into the whites.

10. 10

    Whisk in the fresh lemon juice.

11. 11

    While whisking, slowly drizzle a ladle-full of hot broth from the soup into the egg mixture.

12. 12

    Continue adding broth until the egg mixture is warm.

13. 13

    Stir the egg mixture and chopped fresh dill into the pot of soup.

14. 14

    Remove from heat.

15. 15

    Taste and add salt and pepper as needed.

16. 16

    Serve warm.

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