lemon rice soup vegan

However, if you dont have it on hand, you can omit it and use a little extra salt instead. This, combined with regular, vegan chicken-style broth and white miso, is the right amount of saltiness for meperfectly in balance with the soups tangy, sour notes. It makes me so happy to carry on a family recipe tradition in my own way. I have wanted to try Avgolemono soup for some time, but couldn't get past the eggs in the traditional recipe. It actually doesnt. This will enhance the flavor and will add just the right amount of protein to this dish. Oh well. Here it is! The soup also freezes really well. Add the cumin and turmeric, and stir. Thank you. ! Required fields are marked *. Before adding the lemon and egg mixture to the soup, the egg mixture must be tempered. You can keep it vegan by adding in tofu, or you can add meat or fish. Heat a large soup pot over medium heat. 2 Tablespoons Lemon Juice 1 Tablespoon Ground Flax + 2 Tablespoons Water 1 Sprig Rosemary 1 Sprig Fresh Thyme 2 Tablespoons Finely Chopped Fresh Parsley Instructions In a large pot, saut the onion, carrots, and celery for 5-7 minutes until soft. What I love about this vegetarian lemon rice soup is that its loaded up with vegetables with an added zing of flavor from the lemon. It's thickened with pured white beans for a texture similar to traditional Greek avgolemono soup, but 100% vegan! Whisk the eggs with the lemon juice. 3. The Greek lemon rice soup is a very filling soup recipe, full of exotic flavors that resume the entire Greek cuisine. Mention @feelgoodfoodie or tag #feelgoodfoodie! In a small mixing bowl, whisk together the lemon juice, miso, tahini, nutritional yeast, and 1/4 cup of hot broth from the soup. Cover and simmer for 20-25 minutes. Still delicious, but not really soup! Rinse lemons in hot water, wipe dry and grate lemon zest. Note that if you use white rice or orzo, the soup will be quicker cooking than soup made with brown rice. "The acidity of the lemon can pair with veggiesand meats if you have soups with meat in themto create a brighter overall look," she says. It also helps the dill flavor to settle in. Not vegan or vegetarian, or have a family member that's not? Making it tonight. Im sure you will instantly fall in love with its unique taste and texture! I used no-chicken broth and omitted the salt since my broth wasn't low sodium. Cook the vegetables for 8 minutes, or until the carrots are tender. Source: yupitsvegan.com. Carefully remove the chicken breasts from the pot. The soup can be frozen for up to 6 weeks. cookbook author There were bright red eggs that we cracked in a hilarious, tableside game. Rice is a cereal grain that doesnt contain gluten and its rich in essential nutrients such as fibers and minerals (calcium, potassium, iron and more). Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.) They work well enough in the recipe. Taste for flavor and adjust the lemon juice. My godfather FLIPPED OUT in a Whole Foods when I told him I was a vegetarian, then asked if my dad knew because he was going to tell on me haha. Meanwhile, add cannellini beans and one cup of vegetable broth to a blender. The abundance of wonderful plant-based products on the market these days makes this achievable. It's thickened with pured white beans for a texture similar to traditional Greek avgolemono soup, but 100% vegan! Stir well. Then, add in the chopped carrot, minced garlic, dried parsley, salt, and pepper. I visited Athens a few years ago and fell in love with avgolemono and other similar dishes, like potatoes served with an egg-lemon sauce. You can always add more at the end! Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. I swapped quinoa for the rice with great results. Save my name, email, and website in this browser for the next time I comment. I made this a few weeks ago, but I will be coming back to this comforting soup again and again! Thank you for making my childhood food dreams come back to life!!! This recipe didnt work for me. And, kind of familiar Im vegetarian, just eat fish. by dancingkitchen on October 11, 2009 in Creamy Soups, Soups. Add celery, carrots, salt, and pepper. Chop the lemongrass stalk and keep aside. Rice and orzo both help to thicken and enrich avgolemono. is this normal? Another cup should do the trick. Warming the body from the inside out, a nourishing soup will actually make you thankful for a chilly day. Add the chicken breasts, brown rice, carrots, lemon juice, sale, thyme, oregano, and pepper to the pot. That is the best feedback ever! Heat the olive oil in a large heavy-bottomed pot over medium heat. Stir well. Yay, thank you so much! Brava Gena! Reheating this lemon rice soup with no chicken is fast and simple. Step 4 - Simmer until the lentils and veggies are tender. Next time, I think I will just add a little more broth. Also, rinse and finely chop 1 green chilli, coriander leaves, ginger and garlic. Well youve come to the right place, and I promise youll leave saying, That was good so good!. Stir well. Now add the vegetable broth and cook covered. Combine the rice, coconut water, salt, and coconut oil in a medium Cover with a tight-fitting lid, reduce the heat to a low simmer, and cook for 45 minutes. Add the dry seasonings and minced garlic to the pot and let it cook for a few minutes until fragrant. Add shallot, carrot, lemon peel and lemon juice, parsley and pepper, stir to combine. Making the perfect soup doesn't have to take long either. Make some shredded chicken on the side and they can add it in to their bowl. I see a lot of vegan recipes that have miso. Thank you, Syntages! The trick, I found, was to use nutritional yeast and tahini. Add the vegetable broth and water and bring mixture to a boil. Well+Good decodes and demystifies what it means to live a well life, inside and out. So glad you and your family enjoyed . Is that an exaggeration? this soup looks very interesting! The hubby went back for more. Instructions. Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 7 - 8 minutes. My Romanian family is pretty much the same. The original recipe only uses the yolk of the eggs, but in some parts of the country, you can find recipes that require for the entire egg to be used. Check out the recipe below and get ready to make your winter day extra cozy. My whole family of 6 ate this! I grew up with avgolemono that was full of dill, and the flavor of this spring herb has become a big part of what I love about the soup. 4 Mistakes That Are Causing You to Waste Money on Skin-Care Serums, According to an Esthetician, These Are the Best Anti-Chafing Denim ShortsAccording to Some Very Happy Reviewers. I followed the recipe exactly and it was delicious, just the right amount of lemon. Very satisfying on a cold winter day! Then, add in the mashed garlic and saut for another 2 minutes. Definitely a keeper. Cover and cook for 40 minutes or longer until tender in the saucepan. Gena, I made this yesterday and it turned out perfectly! Remove from the heat. Im thoroughly impressed. Thank you so much! I love that you use shallots, they contain more flavoroids and phenols than regular onions. Try this refreshing Greek lemon rice soup made vegan and enjoy a comforting, Mediterranean meal thats perfect for any season! In fact, Feel Food Foodie creator and recipe developer Yumna Jawad makes one that only takes 10 minutes of prep time, a vegan lemon rice soup. I've been vegetarian for 18 months. Just add to a container with a lid and keep it nice and cool in the fridge. Directions. Turn the heat on low, and let it cook about 10-15 minutes or until the rice is soft. Stir in parsley; season to taste with salt and white pepper. Rough chop the remaining green onion and add to the blender along with the parsley, pulse blend till all of the green onion and parsley is mixed well but not pureed. The type of vegan chicken-style broth that you use will determine how much salt you need to add to the soup. I made this today with extra lemon and an extra can of beans that I added with the herbs to up the protein. So glad to find your blog from a link from Peas + ThankYou. If the soup is too thick for your liking, add the additional 1 cup/240mL broth. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); dietitian Cook for 1 minute. Working 1 to 2 cups at a time, process the soup in a blender, transferring the soup to another bowl or saucepan. If you use these links to buy something I may earn a commission. After it comes to a boil and we are suppose to simmer it, should I put a lid on or leave it open to simmer? Add freshly ground black pepper to taste. I like my soup a little more lemony, so gave each bowl a wedge of lemon to squeeze in. One of the best vegan dishes I have ever made! Simmer for 30 minutes, until rice is tender and chicken is cooked through. Happy Easter! This post may contain affiliate links. It may not look like it at first, but after sitting for about an hour, it will soak up a ton of liquid. If you don't have/don't want to use arborio, jasmine or basmati rice would work, too. I was scouting the internet for the right vegan egg replacement when I found this exact recipe for the vegan version of the soup. Thats wonderful news, Jaime! Heat broth to boiling in medium saucepan; stir in rice and garlic. Bring the mixture to a boil and turn the heat to low. Stir in garlic and lemon zest; continue to cook and stir for 30 seconds, or until fragrant. Add the rice, broth, coconut milk and spices. Alternatively, you could use a vegan, chicken-style bouillon. Ive since overcome my fears and survived my first round of vegan family holidays, but thanks for the words of support and encouragement! I love pressure cooker recipes! Serve immediately. Nutritional yeast flakes are just what they sound like: bigger, uneven flecks that are good for sprinkling, like a cheesy topping. And even though I loved meat as a kid, I abhorred eggs, especially in the form of omelettes, quiches, and deviled concoctions. I have made pumpkin muffins that didn't turn out right, a chocolate pumpkin pie with coconut whipped cream that probably could have been sweeter and nobody ate because every woman at the holiday for some reason seemed to have brought their own pie so everyone was eating their own, a hilarious looking tofurkey (well, I think they're all especially hilarious looking) that relatives tried and were surprised at how it tastedwhich I guess was sort of a victory, although they were weirded out by it's small ball-shape. I hope I can make it for my Greek in-laws someday. This looks so good and I love that I have almost all of the ingredients on hand right this minute. You can make it either way, depending on your personal preferences. Ill be making this soon! However, Ive tried the soup with chickpea miso, and that did work well. I want to swim in it. On this day I was allowed to try to stay up till midnight. Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Servings 4 Calories 162kcal Print Pin 4.25 from 83 votes Ingredients 1 tablespoon olive oil This vegan avgolemono soup is a plant-based version of traditional Greek Easter soup. The acidity of the lemon can pair with veggies (and meats if you have soups with meat in them) to create a brighter overall look. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Bring to a boil. Next, stir in the dill. (or Eugenia I think is the original name in Greek), this is by far the best vegan augolemono recipe I have ever tasted. Thanks for letting me know. I LOVE the traditional Lemon Rice Soup, but went vegan a couple years ago. This soup is not only delicious on its own (my partner who has never had Avgolemono loves it), but wow, it really fills the void left by Avgolemono. I founded Feel Good Foodie 9 years ago, back when I was still learning to cook. Add a second ladle of broth and add to the egg-lemon mixture and blend for 5 more seconds. Its the best comfort food, and features all my favorite ingredients. I am so happy to see all the attention being paid to the nutrition of a vegan diet recently but THANK YOU for talking about the animals!!! If you make this vegan lemon rice soup recipe, wed love for you to leave a comment and rating below! Add the white part of the green onions, carrots, celery, and salt to the pot. I have high hopes;). Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. It's best to add the herbs towards the end of the cook time. This was true in my home, at least. We all have traditions, but one holiday is never the same as the one previous. However, I would never think to force it on true dill haters! I love when you put funny youtube videos on your blog . Advertisement. The fresh herbs and lemon really brighten up a cold day. Of course, noAvgolemono recipe is complete without the classical fresh herbs that are used to enhance the entire taste, such as green onion and dill and, of course, some fresh lemon slices! About 7-8 minutes. Thank you! Juice the lemon and place 1/2 of the juice in the blender, add the pumpkin seeds and blend all ingredients until smooth. Depending on the brand, it can be even finer in texture than flour. 3. Taste the soup and adjust the salt and lemon as needed. Then add 1/2 cup each finely diced carrot, celery and onion with a pinch of kosher salt, sauting for 5 to 8 minutes or until the vegetables are tender. It serves as a stand alone meal, but also would be great paired with a Greek salad. Thank you so much, Erin!! Red meat = meat, and chicken = chicken. This recipe is different, but DELISH! Let cook for additional 5 minutes. White miso adds saltiness and umami, along with slight creaminess, to the vegan avgolemono. Next, add the seasoning, the zucchini and short grain rice along with a couple bay leaves. Watch this video to learn How to Make Vegetarian Lemon Rice Soup - This Vegetarian Lemon Rice Soup recipe is a warm comforting but also nutrition-rich meal you'll love. Oh yay, love to hear that! You can adjust this amount based on the type of broth (regular or low-sodium) you use, as well as your tastes and needs. Had this soup been present, I think I would have loved it! Thanks for sharing the recipe, Gena. Our avgolemono was always very heavy on dill, which is an herb that I love. Nutritional yeast, especially in its powdered form, creates some of the same thickness that flour would. If youd like to get an even longer head start on your meal prep, you can make your avgolemono and then freeze it. Add the yolks and whisk together until light and creamy. I call for 1/4 teaspoon fine sea salt. 1. In fact, veganizing traditional favorites has never been easier. Stir in garlic and cook 30 seconds. You can reheat low and slow on the stove or add your serving to a bowl and pop it into the microwave. The trick to making an authentic, vegan avgolemono is to replace the traditional egg. Soup is easily my favorite weeknight dinner. Sign up for Well+, our online community of wellness insiders, and unlock your rewards instantly. So glad you enjoyed! Creamy Vegan Broccoli Soup. I had this soup (non-vegan) recently before we went on a vegan diet and was in love. Slowly add 1 ladle of hot soup, stirring constantly. I dont recommend substituting either. Spanakopita, moussaka, melomakarona, pantespani, patates sto fourno- those were all fun to figure out, but Ive been hesitant to even attempt a vegan avgolemono. (There was tenderloin for the meat-eaters.) Boy oh boy this soup is good! I prefer to use long-grain white rice in this soup, and its a more authentic choice for avgolemono. This soup is heaven in a bowl! Theres good news, which is that cherished childhood dishes can be prepared with vegan ingredients. 2 ounces spinach. Add lemon zest and season to taste with salt and pepper. Rinse, peel and finely chop or grate 1 small carrot. Season with salt and pepper. Delicious!! Add rice; season with turmeric, salt and pepper, and cook and stir for 1 minute. The white beans are a perfect way to add protein and the creamy texture. Visit my privacy policy to learn more. Add the onion, celery, carrots, broccoli stems, salt, and pepper and saut until softened, about 10 minutes. Then, add the vegetable broth and water and bring to a boil. Simmer the soup, uncovered, for a few more minutes. We really have no traditional family recipes that Ive veganized yet, but Ive been having fun bringing new vegan recipes to family gatherings. She's allergic to onions and garlic, so I went heavy on the celery, made sure my broth had no garlic/onions, and added baby bella mushrooms. Stir in vegetable broth, half & half, and lemon juice. Long time reader, first time poster, and fellow Greek vegan! This Lemony Orzo Chickpea Soup recipe is a vegetarian spin on Greek avgolemono soup. What about brown or red miso? Oh hi! Besides requiring very minimal effort to make, Jawad's vegan lemon rice soup is made with ingredients you likely already have; there's nothing expensive or hard to find in it. You can prepare the soup a couple days before any Greek Easter gatheringor simply in advance of when youll need it. The vegan avgolemono soup can be stored in an airtight container in the fridge for up to 5 days. It was delicious and tangydidnt expect it to come together so well, but it was great, thanks for the yummy recipe! Add the canned chickpeas, vegetable stock, bay leaves, herbs de Provence, salt, and pepper. Reduce heat to a low simmer and cook covered until rice is fluffy and vegetables are soft, 30 minutes. Stir in herbs, spinach and remaining lemon juice. I nearly always use vegetable broth when I make soup. It should be safe to enjoy for up to 4-5 days after storage. This Vegan Lemon Rice Soup recipe is the best soup! I love that. There was no tanginess and then when I added some more lemon it just tasted like vegetable soup with lemon added to it. If using pressure cooker, use 2 to 2.5 cups water, Pressure cook for 15-17 mins on stove top ( Manual 18-20 minutes in Instant Pot with natural release). Im glad youre here! Tried to stick on my plant based diet. Step 6 - Turn off the heat, add the lemon juice, stir and serve. Ingredients: 1 yellow onion, diced 4 carrots, diced 4 celery stalks, diced 4 cloves garlic, minced 1 teaspoon dried oregano 4 cups veggie broth 3-4 cups water 2 zucchini diced 2 cups short-grain rice, cooked 2 bay leaves 1-2 teaspoons black pepper 3 lemons, juiced Instructions: Add the carrots, celery, onions, garlic, and mushrooms and saut for about 8 minutes. Saute, stirring occasionally, for about 5 minutes until the veggies are softer. I really love it with zucchini in addition to the carrots and celery. I followed the post exactly except I didnt have any oregano. They're tender, easy to blend into a smooth pure, and don't change the color of the soup. Yours sounds better than the original though . Im really excited to try this soup! Add most of the remaining ingredients. So glad you enjoyed, thanks so much for your comment! Add the onions, carrots, and celery. Next, add the wild rice, vegetable broth, dried oregano, and thyme. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Order our BRAND NEW first cookbook HERE!http://wellyourworld.com/cookbookSpring is quickly coming around the corner and nothing says spring more than lemon r. Bring 1 3/4 cups of water to boil in a saucepan with a fitted lid. Your email address will not be published. Cover and let it sit 5 minutes before serving. i did just get off birth control 3 months ago exactly so im wondering if that has something to do with it as well? White short-grain rice, often called calrose rice in Middle Eastern countries, or sushi rice, works best in this recipe because its quick to cook and creates great texture in the soup. Remove from the heat and add the fresh lemon juice. Any chance youd take on galaktoboureko? Serving with warm pita and hummusThank you! This vegan lemon rice soup is the perfect cozy, nutritious dinner. If you use a whole grain or wild rice you will need to increase the cooking time or cook it before adding it to the pot. Christos Anesti! This is so tasty! This used all things I had in my fridge and pantry. At this point, add the potatoes, lentils, and broth. Im definitely going to try this recipe soon, although I might use forbidden rice since I have it on hand. I could honestly just eat a whole bunch of parsley on its own (note to self: make this quinoa tabbouleh!). To prevent freezer burn, the best option is to use a vacuum sealer. Stir in the zucchini, rice, and bay leaves until well incorporated, about one more minute. 1 lemon 1 tsp salt 3 tsp vegeta - vegetable stock powder/seasoning 3 tbsp olive oi 1 tsp dried parsley Instructions Preheat the pot over medium heat and add the olive oil. Ingredients 1 Tbsp olive oil 1 large onion, chopped 2 carrots, chopped 3 celery stalks, chopped 3 garlic cloves, minced 1/2 tsp oregano 1 tsp salt 1/2 tsp black pepper 1 zucchini, chopped 1/2 cup short-grain rice 2 bay leaves 4 cups vegetable broth 2 cups water 1/4 cup fresh lemon juice, plus lemon slices for garnish Chopped fresh parsley for serving. You wont need a lot of ingredients in order to make the vegan avgolemono. Until I wrote cookbooksand availed myself of the help and guidance of skilled, detail-oriented recipe testersI didnt realize that there are meaningful differences between nutritional yeast flakes and powder. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Recipes like this one, which evoke the Greek food that I grew up with, are very near and dear to my heart. Slowly add potato mix into a blender with the cashews, being careful not to burn yourself because it is hot. I started a blog journalling my move to veganism but I anticipate it will end up being a Gena fan blog because so many of your recipes turn out fab! It's nourishing, bright and makes the perfect cozy winter meal. Preparation. So glad you enjoyed! Tahini, meanwhile, replaces some of the richness and the fat that egg yolk would traditionally provide. For Italians, it is similar. Refrigerate: This vegan orzo soup will keep well in the fridge for up to 5 days in an airtight container. I was curious about this soup, it sounds delicious and I hope your mom enjoyed your version! Dietary-features: vegetarian, vegan, gluten-free, soy-free, nut-free Now that you know how to make lemon rice soup, the storage part is a breeze! Way to go, ladies, for crafting this stellar recipe. Place the 1/2 cup of nuts in about 1 cup of boiling water, and soak for 1 hour. Add the chicken stock and bring to a quick boil. I liked the hint of tahini with the dill. When done, turn off heat, stir in the lemon juice and keep covered for 10 minutes. You can also start with 1/4 teaspoon and add additional salt at the end. So easy and so so good. I've made this soup at least 3 times! I was very excited to find this recipe. However, if you only have nutritional yeast flakes at home, dont worry! I am absolutely a vegan for the animals though the nutrition certainly doesnt hurt. You look like someone who loves free workouts, discounts for cutting-edge wellness brands, and exclusive Well+Good content. I mastered making my own but then stopped eating eggs and have been yearning for a vegan version ever since. I make my vegan avgolemono with both, though over time, rice has become my preference. I'll make it over and over and over again!! Share it with the world! Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. I don't see others having the same issue so that could be something I did. Squeeze fresh lemon juice on top at this point and youre ready to serve it. Youre so welcome! Vegan Grilled Cheese & Pantry Tomato Soup, Celebrate the holiday season with this festive whi, Never not making (and loving) this Moroccan inspir, Why limit yourself to pie when you can also make/e, Caramelized cabbage & onion pasta Cabbage may. In a large soup pot, heat the olive oil over medium heat. Heat a large pot with olive oil on medium heat. It's ready in just over 30 minutes and is made with a creamy, flavorful lemon-zested broth, white rice, and chickpeas. Notify me of followup comments via e-mail. Bring to a boil, stir again, cover, reduce heat and simmer 30 to 40 minutes until the lentils and rice are tender, but not mushy. Its easy and the results are so delicious, Im sure everyone who will taste it will be impressed! Add rice and cook until it's soft, about 20 minutes. Add the salt, pepper, and kale, and cook for 5 more minutes. Hope that helps. It was perfect! Its the powder that works best in this recipe. It was wonderful back then, and its still wonderful today. Great thought-provoking post! 3/4 cups of lemon juice 1 tablespoon tahini 1 teaspoon salt Instructions Heat a large-bottomed pot with olive oil over medium heat. This Vegan Lemon Rice Avgolemono Soup is a new family favorite. The recipe comes together perfectly as written. This is one of the best soups I ever made and the ultimate comfort food for those days when you need a warm and filling meal. Ive been known to do just that! Its perfect for a drizzly Florida evening. This field is for validation purposes and should be left unchanged. Obligatory holiday leftover sandwich!! Ive tried so many times to veganize avgolemono, to no avail! It was lovely! Hardly the, Tofu feta kale salad with lemon hemp dressing. I always feel rather humiliated bringing in things I make because nobody seems to want to eat them!! Thanks for this! 3 large eggs, cup lemon juice. It was so delicious with even just salt and pepper! directions. Drain and add lentils, rice, water/broth and mix in. 0.00 Mitt(s) 0 Rating(s) Prep: 5 mins. Was craving a chicken lemon rice soup. For this vegan lemon rice soup, I left out the meat and eggs and replaced them with a mixture of coconut milk, silken tofu and nutritional yeast, which we will talk about in a bit. Serve immediately. Lemon Rice Soup Just in time for spring! Im not a rice fan, but your pictures make that soup look so alluringcreamy and comforting. This is awesome! I will never get to taste my mums chicken avgolemono ever again now that Im vegan but your soup is a mighty fine replacement. Whisk together egg yolks and cream in a small bowl. However, preference for salt is personal. The flavors are fresh, bright and bold. It's easy to make, requires very little clean up, and always provides plenty of leftovers for the next day's lunch. Thank you for this recipe you make my day! 1. Add butter and onion and saut for 5-7 minutes, stirring often, until translucent. 2022 Feel Good Foodie. Cook, stirring frequently, until the onions begin to brown, about 5 minutes. Read our Privacy Policy and Terms and Conditions. When rice is cooked, lower heat to a simmer (medium-low) and slowly stir in the egg and cream mixture. vegan The ingredients for this recipe are onion, fresh basil, garlic, olive oil, vegetable stock, tomatoes, your choice of non-dairy milk such as coconut or almond, pepper, and salt. If you hate dill, you can try using chopped parsley leaves in the vegan avgolemono instead. my Yiayia reacts the same way). Ingredients For the Marinated Tofu 1 block tofu, pressed and cut into 1/2 inch thick slabs ; 1/4 cup tamari ; 2 tbsp apple cider vinegar ; 1 tbsp coconut sugar (or maple syrup) Nutrition information provided is an estimate. Finally miso helps to increase the umami in this soup even further. Rinse and then chop 2 small spring onion whites (scallions). 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