Avgolemono With Vegetables
Prep time
Cook time
Total time
A delicious and healthy egg-lemon veggie soup
Recipe type: Greek Soup
Cuisine: Greek
Serves: 6-8
  • 10 cups chicken broth
  • 1 zucchini, chopped
  • 1 carrot, chopped
  • 2 tomatoes on the vine, chopped
  • 3 garlic cloves, minced
  • ½ onion, cut into large chunks
  • 1lb baby red potatoes, cut into fours
  • 2 tablespoons olive oil
  • 1 sprig thyme
  • 2 bay leaves
  • 1 stalk celery, chopped
  • Salt and pepper to taste
  • -For Avgo-
  • 3 eggs
  • 2 lemons, juiced (more if desired)
  • 1 teaspoon flour (optional)
  1. Over medium heat, combine onions, garlic, and olive oil in deep pot. Cook for 5min or until onions become translucent.
  2. Add chicken broth and bring to a boil
  3. Add ALL remaining ingredients to soup base.
  4. Cover and simmer for 25-30min or until veggies are tender.
  5. --Make Avgolemono--
  6. Add eggs to bowl and beat for 4 to 5 minutes. If using flour, add during this step.
  7. Stop beating and add lemon juice
  8. Take 2 ladles of hot broth from soup and slowly pour into egg froth, mixing. This is important. Don’t forget this or the eggs will curdle.
  9. Add back into soup dish and stir!
  10. Turn off heat and serve!
Recipe by Lemon & Olives at https://www.lemonandolives.com/avgolemono-vegetables/