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Avgolemono soup with Veggies

Avgolemono With Vegetables

Kenton & Jane
A delicious and healthy egg-lemon veggie soup
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Blog
Cuisine Greek
Servings 6 -8

Ingredients
  

  • 10 cups chicken broth
  • 1 zucchini chopped
  • 1 carrot chopped
  • 2 to matoes on the vine chopped
  • 3 garlic cloves minced
  • 1/2 onion cut into large chunks
  • 1 lb 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

Instructions
 

  • Over medium heat, combine onions, garlic, and olive oil in deep pot. Cook for 5min or until onions become translucent.
  • Add chicken broth and bring to a boil
  • Add ALL remaining ingredients to soup base.
  • Cover and simmer for 25-30min or until veggies are tender.
  • --Make Avgolemono--
  • Add eggs to bowl and beat for 4 to 5 minutes. If using flour, add during this step.
  • Stop beating and add lemon juice
  • 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.
  • Add back into soup dish and stir!
  • Turn off heat and serve!