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5 from 1 vote

Vegan Shallot Soup (Sogan Salmasi)

This is a vegan interpretation of a traditional Turkish soup. Its an incredibly simple dish, an almond milk-based broth thickened with short grain rice and flavoured with shallots and thyme.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Soup
Cuisine: Middle Eastern, turkish
Keyword: shallot, soup, vegan
Servings: 4


  • 12 shallots
  • 2 cups vegetable stock
  • 2 cups unsweetened almond milk
  • 1 tablespoon vegan butter
  • 4 sprigs fresh thyme
  • ½ cup short grain rice rinsed
  • salt and white pepper to taste


  • Top and tail the shallots then gently peel the skin making sure to keep them whole. Fill a bowl with ice water and submerge the shallots for 10 minutes then drain and set aside.
  • In a medium saucepan, bring the vegetable stock to a gentle boil over medium heat. Then stir in milk, thyme, shallots and rice.
  • Bring to a boil then reduce to a simmer. cook for 20 minutes, stirring regularly.
  • Once rice cooked stir through the butter and season. To serve, divide the liquid among four bowls then arrange 3 shallots at the centre of each bowl.