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The Ultimate Superfood Vegetable Soup in Creamy Avgolemono/Greek Style Egg and Lemon Sauce

Updated: Jun 10

This soup is not your ordinary vegetable soup. The dill, Italian parsley, and bok choy, and romaine were picked right out of my Aerogardens and the other produce was as close to God's design that He called 'good' and found at my local farmer's market.

Not only is this recipe healthy and nutritious, the taste is out of this world. Not to mention, while preparing this soup, the aroma had my neighbors drooling.




  • 1 cup chopped red and Spanish onions, mixed

  • 1 cup sliced to bite size baby carrots

  • 1 cup chopped celery, including leaves

  • 1 lb. sliced to bite size, Bella mushrooms

  • 8 cups shredded Bok choy, romaine and spinach, or any mild greens of choice

  • 1/4 cup chopped Italian parsley

  • 1/2 cup fresh dill or 1 teaspoon dry

  • 1 teaspoon Provençale spice, or Italian, I use organic

  • salt to taste, I use Redman's

  • Pepper to taste, I used both peppercorn flakes and ground black

  • 1 can organic quartered artichokes, drained

  • 4 Bay leaves

  • 1/2 cup EVOO, I use a good Greek or Cretan olive oil, just should be from one source to be as close to the way God designed it

  • 1/4 cup Ghee, the flavor and the aroma are amazing

  • 2 cups cooked organic wild or brown rice, I used wild

  • 8 cups vegetable stock, more if needed, I used 4 cups vegetable and 4 cups mushroom


  • 5 eggs, at room temperature

  • juice of 2 fresh squeezed lemons, or more to taste, I used 1/2 cup, strained


  1. I like to have all ingredients chopped, measured and prepped before I start.

  2. In a large Dutch oven or pot heat olive oil and ghee on Medium high, add onions and sauté until translucent.

  3. Add mushrooms, carrots, celery and season with salt, pepper, Provençale, any dry herbs and sauté for a few minutes.

  4. Add the stock or broth, bring to a boil, reduce heat and simmer for 15-20 minutes, until vegetables are tender,

  5. Add the shredded Bok choy, romaine, spinach, fresh dill, and Italian parsley and cook for a few minutes until greens are tender. Add the rice and bay leaves and simmer a few more minutes to reduce and thicken. Then turn off and remove from heat.

  6. Prepare the Avgolemono. I like to use a hand mixer for this process. It makes the sauce creamier. But you can just whisk by hand, if you prefer.


  • Have 3 cups hot soup liquid in a bowl temping down very slightly.

  • In a medium bowl beat egg whites to frothy and creamy.

  • Slowly add yolks and continue to beat on high.

  • Add a little of the lemon juice.

  • Slowly drizzle hot liquid while continuing to beat on high, so that egg doesn't cook.

  • Add the rest of the lemon and slowly drizzle the rest of the hot soup liquid, while continuing to beat.

  • Pour Avgolemono sauce into the pot in a continual folding motion, so as to temp up the sauce with the temp of the soup and not to cook the egg.

  • Add any spices you may want and serve warm.

  • Store in refrigerator and heat as desired. This soup gets better everyday. I haven't frozen this yet because it gets eaten and never goes to waste.



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