Directions. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes. Once done, turn heat off and stir in the tahini and lemon juice. Baguette, torn into 1-inch (2.5 cm) rough pieces, 1 lemon, juice (about 4 tablespoons/60 ml), 2 cups (470 ml) cooked orzo (freshly cooked, warm), 2 cups (470 ml) trimmed, separated shimeji mushrooms. Just dont forget the eggs and orzo to turn this soup into a meal! Now it is time to temper the sauce you prepared in step 1. Working quickly, whisk the tempered egg mixture into the remaining hot broth. Then, Prepare the avgolemono. Immediately ladle the finished soup into bowls, garnishing each bowl with orzo pasta, pan-seared shimeji mushrooms, a sprinkling of fresh tarragon, croutons, olive oil, and fresh cracked black pepper. The rice is a much better thickener than the orzo. If executed correctly, the soup should come together with creamy yellow colour and a smooth, silky texture. If you are adding the meatless chick's strips then use 12 cups of stock. Whisk in Parmesan. Step 4. saucepan over high heat. Combine all ingredients and whisk together with a fork until completely incorporated. Toss the baguette pieces with olive oil and season with salt and pepper. . This recipe make approximately 2 cups of sauce and will keep nicely, covered and refrigerated for up to two weeks. Some recipes call for Orzo instead of rice. While the rice cooks, prepare the avgolemono. Add lemon juice. Add the eggs (5) and lemon juice (3/4 cup) to your blender. Add onions, garlic, vegan chicken cubes, celery, and carrots. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Chunky Vegetarian Vegetable Soup (Fast and Easy), All About Avgolemono, Everyone's Favorite Greek Egg-Lemon Soup. Stir, cover, and continue simmering on low for 3-5 minutes, until chicken is heated. Saute the onion in olive oil until soft and slightly translucent. Stir well with a wooden spoon and cook uncovered until they are mostly softened, about 5 minutes. 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. Step: 1. Cover and simmer in low for 60 minutes. But I am happy to be able to have one of my favorites again! Whisk eggs and juice in a bowl until frothy, add 1 cup of the simmering stock and whisk to combine; transfer back to the pot. Cook for at least 1 hour, or longer for a more flavorful broth. This vegan version of a Greek "avgolemono" lemon rice soup is a hearty and flavorful meal. Ladle some hot broth from the pot and pour it slowly into the egg mixture, whisking while pouring. . By submitting this form you agree to receive email marketing from gusto tv. Step 2. Easy Three Bean Soup Add the mixture back to the simmering saucepan. Pour small amounts of the remaining chicken broth to the avgolemono (egg-lemon juice) mixture. Remove 1 cup of broth from the stockpot and set aside. Whisk the slurry into the simmering broth and continue whisking for 30 seconds to 1 minute until lightly thickened. 1 quart vegetable broth 14 cup long-grain white rice 3 tablespoons nutritional yeast flakes (optional) 2 teaspoons tamari (optional) 1 cup unsweetened soymilk or 1 cup unsweetened almond milk 2 tablespoons cornstarch 14 teaspoon turmeric 13 cup finely chopped chicken-style seitan (homemade or storebought) Ingredients: 8 cups light colored vegetable broth (use your favorite!) Heat the oil in a Dutch oven or soup pan set over medium heat. Step 1. 2- Add broth and bay leaves. Mix lemon juice, nutritional yeast, tahini, nutritional yeast, miso and salt. Vegan Cocotte | Easy Peasy Vegan Recipes 718 followers More information Vegan Avgolemono Soup (Greek Lemon Orzo Soup) You can use either store bought or homemade gnocchi, but use the best vegetable broth you can find (homemade is best). Besides French Onion Soup, the other soup I missed greatly when turning vegetarian was Avgolemono Soup. Also, feel free to use a nice vegetarian stock or broth of your liking if you would like to make this a vegetarian option. Egg White Omelette with Spinach and Capers. A sharp knife for chopping the vegetables. It's made with lots of lemon, rice or orzo, and dill. Bake for eight minutes until just starting to toast. Use of this Website assumes Acceptance of Terms and Conditions and Privacy Policy. Avgolemono soup is the classic Greek chicken penicillin. And when I see it I really want and miss it. 1. Reduce heat to medium & simmer for 20 minutes, stirring often. Season with salt and pepper and keep warm for plating. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. This Lemony Orzo Chickpea Soup recipe is a vegetarian spin on Greek avgolemono soup. Last but not leastits a great time to ordermy cookbook. Season with salt and pepper and keep warm for plating. The more lemon juice you use, the saltier and lemon-ier this soup will taste. Place 3 eggs in a bowl and whisk until frothy using a hand whisk or a mixer. Vegetarian Avgolemono Soup - Allrecipes . Vegetarian French Onion Soup There's just something about silky caramelized onions topped golden, crusty cheese that takes your breath away every time. Thick, tart, and creamy vegetarian Greek avgolemono soup with rice and greens - the perfect soup for spring! When the broth is ready, whisk together the eggs and lemon juice in a medium-sized bowl, mixing until frothy. Instructions. 1 cup diced carrots, 1/4-inch dice 1 clove garlic, minced 6 cups vegetable broth (see note) cup uncooked orzo pasta 3 egg yolks 3 tablespoons fresh squeezed lemon juice 1/4 teaspoon Fine sea salt, to taste 3 tablespoons chopped fresh parsley leaves Lemon zest strips, optional Instructions Heat the oil in a large saucepan over medium heat. Time of Preparation: 1.25 hours 2 tablespoons vegan margarine or 2 tablespoons extra virgin olive oil 1/4-1/3 cup fresh lemon juice (use 1/4, then test for tartness, and add more if necessary) 1 small lemons, zest of or 1/2 large lemon, zest of Cook linguine in large pot of boiling, salted water 8 minutes, or until just tender. 1 cup long grain white rice. Your email address will not be published. This recipe calls for making a homemade vegetable broth, but you can easily use your favorite good-quality store-bought broth for a delicious meal made in under 30 minutes. Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. It's thickened with pured white beans for a texture similar to traditional Greek avgolemono soup, but 100% vegan! Orzo tends to make it gummy in my opinion. Add the garlic, carrots, and celery, and saute a couple more minutes. Directions: In a large pot, bring salted water to a boil. In a 5.5-quart Dutch oven, heat oil over medium-high heat. Slowly whisk the tapioca mixture into the pot on the stove until it thickens up. Heat olive oil in a pot. Cook over moderately high heat, stirring occasionally, until the fennel is tender and lightly caramelized, about 5 minutes. Bring to a boil then reduce to a simmer over medium-low heat. Avgolemono Soup Ingredients: (Scroll down for full recipe) Olive Oil Minced Shallot Minced Garlic Chicken Broth Orzo Pasta - if you are unable to find orzo pasta, substitute rice. Remove, flip, and roast for a further 5 minutes, until the flesh gains some golden-brown color. Here you will find a whole lot of yummy recipes (mostly baking and dessert), positive body image promotion, telling it like it is, and the random things that make up my life. Before making the Soup, mix cornstarch with equal parts cold water to make a slurry. What To Serve With Avgolemono This is a great soup. Your daily values may be higher or lower depending on your calorie needs. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi Im Peabody (yep, thats my first name) and welcome to my site! Heat the remaining 2 cups of chicken broth in the microwave in a glass measuring cup until boiling (or on the stovetop in a small pot). Meanwhile, whisk eggs & lemon juice together in a bowl until frothy. Vegan Avgolemono for starters! It's not just the flavor. Scrape the roasted veggies into a stock pot . So once I figured out how to make a good vegetarian french onion soup I set my sites on making Vegetarian Avgolemono Soup. Directions Heat oil in a large soup pot over medium heat. Place the 1/2 cup of nuts in about 1 cup of boiling water, and soak for 1 hour. The classic avgolemono soup marries egg and lemon juice to create a luxurious soup that's actually shockingly simple to make. Add the onion and cook until soft, about 5 minutes. This hearty soup can accommodate any vegetable in your kitchen, so feel free to experiment! , Entertaining// Meatless Monday// Savory// soup// VegetarianLeave a Comment. Spread on a baking sheet in an even layer. A measuring cup for the broth. Turn heat on medium and continue whisking until the sauce begins to thicken. Add the orzo and reduce the heat to a simmer. We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb. Scrape the roasted veggies into a stockpot and cover with water (about ten cups/ two litres), then add the bay, peppercorn, parsley, thyme, sage stems, and lemon peel. Your daily values may be higher or lower depending on your calorie needs. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Vegetarian Lemon Orzo Soup (Avgolemono) Ingredients o 2 tablespoons extra virgin olive oil o 1 large onion, chopped o 3-4 large carrots, chopped o A head of celery, chopped o 8 cups of water o 1 tablespoon dried dill weed o tablespoon dried oregano o 1 cup orzo o 3 eggs o The juice of 2 lemons o Salt and pepper to taste Directions 1. Whisk the eggs and lemon juice together in a bowl. It's packed with flavour and protein, and it's ready in just over half an hour for a delicious meal no one will believe it's vegan. Let simmer on medium heat for 5 minutes more. In a blender, add the eggs, lemon juice, and cup of the rice. Cook for 5min or until onions become translucent. Stovetop: In a large dutch oven or pot, add ingredients finishing with the vegetable broth, give a good stir, bring to a boil, cover, reduce heat to low and simmer for 45 minutes to 1 hour. Cook for at least 1 hour, or longer for a more flavorful broth. 1 pound leeks, white and light green parts only, chopped, 2 tablespoons vegetable base (such as Better Than Bouillon Seasoned Vegetable Base), 6 tablespoons lemon juice, or more to taste. Shredded chicken, rice, and a few simple vegetables are stirred into a silky smooth lemon-and-egg broth for a cozy balanced meal. * Percent Daily Values are based on a 2,000 calorie diet. Also, pured white beans make for a creamy base texture mingled with arborio rice. Add the chickpeas and vegetable stock and raise to heat to bring it to a boil. 8 cups No-Salt-Added Vegetable Stock 3 lemons zest and juice 1 teaspoon salt 1/2 teaspoon freshly ground Tellicherry Black Pepper 2 tablespoons dill Prevent your screen from going dark Instructions Begin by soaking the cashews in hot water. Add salt and pepper. Add the white part of the green onions, carrots, celery, and salt to the pot. Recipe Instructions Rinse the chicken and remove any organs that may be inside. A vegetarian avgolemono soup with an Italian twist. Heat butter and olive oil in a small skillet over medium high heat. Without peeling or removing ends (rinsing is ok if needed), roughly chop the squash, onion, parsnip, celery, and garlic. 2 tbsp tahini. (-) Information is not currently available for this nutrient. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Amount is based on available nutrient data. Add chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Please fill out this brief survey to help us understand how we can improve your experience, Baguette, torn into 1-inch (2.5 cm) rough pieces, 2 cups (470 ml) shimeji mushrooms, trimmed. It is a hearty and nutritious soup that can be enjoyed all year round. This field is for validation purposes and should be left unchanged. This Creamy Vegan Avgolemono Soup is a cozy fall soup recipe that is healthy and plant based. Add garlic and cook for 1 min, stirring often, until fragrant. In a bowl put the ground meat, the rice, the onion, parsley, herbs, salt and pepper, as well as half the . Season with salt, white pepper, and nutmeg. Add one more ladle of broth and whisk to combine. Toss the baguette pieces with olive oil and season with salt and pepper. Preheat the oven to 400 F (205 C). Roast in the oven for 30 minutes until just browning at the tips. We have cookies. While chicken is heating, make the avgolemono sauce. Add the onion and celery and saute for 3 to 4 minutes, until softened. Stop beating and add lemon juice. While waiting for the vegetables to cook, prepare the tofu bouillon. Blend until smooth and return to the pot. The only three ingredients you would need to prepare avgolemono sauce are eggs, lemon, and warm broth. 1 15-oz can garbanzo beans, rinsed 4 eggs, separated 2 lemons, juiced and zested 2) Chickpea Noodle Soup Easily gluten free and vegan "Amazing! If executed correctly, the soup should come together with creamy yellow colour and smooth, silky texture. Fry onion, carrots, celery and garlic in oil until well cooked. Ingredients. Simmer for 30 minutes until veggies are just soft. Mix starch with some of the remaining 1/2 cup of broth to make a paste, and then mix in the rest of the broth. Preparation. Saute for around 4 minutes, then add vegetable broth and rice season with a pinch salt and pepper. Working quickly, whisk the tempered egg mixture into the remaining hot broth. Add orzo, and cook 11 minutes more, or until orzo is tender. Instructions. 2 years ago . Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Bring to a boil. Wipe out the saucepan. Slowly transfer the avgolemono to the pot of broth Serve. Scrape the roasted veggies into a stock pot and cover with water (about 10 cups/2 L), then add the bay, peppercorn, parsley, thyme, sage stems, and lemon peel. 1 1/2 tbsp miso. Vegan avgolemono is an egg-free version of a classic of Greek cuisine a mixture of lemon, eggs and hot broth that's used for various soups and sauces. Pan sear the shimeji mushrooms for one to two minutes, until just starting to lose their water. Without peeling or removing ends (rinsing is ok, if needed), roughly chop the squash, onion, parsnip, celery, and garlic. Set aside. It is nutritional and easy to prepare. This vegan avgolemono soup is a plant-based version of traditional Greek Easter soup. Thanks for stopping by! Our Top Eight Vegan Recipes of the Day! Prepare the Avgolemono sauce. Strain the broth through a fine-mesh strainer into a fresh pot. 2 years ago . Our local Greek restaurant makes a wonderful one. It comes together quickly and makes for a flavourful dinner. Dill- fresh or dried. Pan sear the shimeji mushrooms for 1-2 minutes, until just starting to lose their water. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cook for 5-7 min, stirring occasionally, until softened. Allow soup to cool slightly before serving; it will become even thicker. Season with salt, white pepper, and nutmeg. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes. Place the chicken broth in a medium-sized stockpot and add the orzo and salt. Ingredients Produce 3 Carrots 2 tbsp Dill 4 cloves Garlic 3 Lemons, zest and juice 1 cup Spinach, fresh fresh 1 Sweet onion Greek Chickpea Soup is a vegetarian version of the traditional Greek Avgolemono using chickpeas in place of chicken. I made it exactly as-is." - Katherine 3) Butternut Squash Chipotle Chili with Avocado Gluten free and vegan "My fianc is a chili enthusiast and a meat lover. Start with 6 tablespoons and taste before adding in any more. Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes. Whisk together egg yolks, milk, yogurt, lemon juice, and sugar in medium bowl. Instructions. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. Toss together with a light drizzle of olive oil and spread onto a sheet pan. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Avgolemono Soup (Greek Egg and Lemon Soup) Serves 4-6 Ingredients 6 cups vegetable stock 1/2 cup long grain white rice 2 eggs, separated 1/2 cup lemon juice Instructions Add more salt and pepper, if desired, and serve . Season with salt and pepper. Add the vegetable base and 1 quart of water. 1 day ago allrecipes.com Show details . It's packed with flavour and protein, and it's ready in just over half an hour for a delicious meal no one will believe it's vegan. Chopped Rotisserie Chicken Lemon Juice Eggs - these will be tempered in to the soup to give it it's classic creamy texture. Continue until lemon-egg mixture is hot, then add to the broth. Bring 8 cups of stock to a boil in a 4-qt. Use a slotted spoon to transfer vegetable chunks to a food processor. Add brightness + creaminess. Temper the egg mixture with the hot broth by whisking in a few spoonfuls at a time, then a ladle or so, until the egg mixture has been warmed through and heated without scrambling. Required fields are marked *. Prepare the filling. Its loaded with veggies and has a bright refreshing lemony broth. In a Add avgolemono to soup. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is classic French cooking at its finest. Avgolemono shines best in soups, and this veganised version tastes just as good as the original, with no eggs in sight. Adjust the amount of vegetable broth to achieve your desired consistency. Filling vegetarian meal prep lunches or make ahead meals! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Cut carrots and zucchini in long strips (julienne) and broccoli. Directions In a large stockpot, bring the chicken stock to a boil. I find using the whisk attachment in the mixer (or a hand mixer) is a great way to shred chicken and chick'n strips. Keep warm. While whisking, slowly add one ladle of the soup at a time to the egg & lemon mixture to temper the mixture: 4-5 ladles should do. Ingredients Scale cup vegan butter 1 cup small yellow onion, diced 2 cloves garlic, minced ( 2 tsp) 1 cup celery, diced (~ 2 stalks) 1 cup carrots, sliced into rounds (~ 2 - 3 large carrots) Spread on a baking sheet in an even layer. Step 3. 1/4 cup chopped fresh dill. Add rice and stock. Add carrots, celery, and onion; cook until Add water and bring to a boil. Slowly whisk in 1 cup of broth. Pour sauce over stuffed cabbage rolls. Remove as many leaves as you can and continue with more leaves. Temper the egg mixture with the hot broth by whisking in a few spoonfuls at a time, then a ladle or so, until the egg mixture has been warmed through and heated without scrambling. Beat eggs and 6 tablespoons lemon juice together in a medium bowl until combined. If you're looking for a delicious and healthy soup to make at home, try Avgolemono! Eggs Freshly squeezed lemon juice Chickpeas Salt Pepper Equipment: A large dutch oven or soup pot to cook the soup in. Transfer the bird to a Whisk the eggs with the lemon juice in a bowl. Add the rice, reduce the heat, cover the pan, and simmer for 20 minutes or until the rice is tender. Add water and bring to a boil. 1/4 cup nutritional yeast. Strain the broth through a fine mesh strainer into a fresh pot. We still go to Greek food all the time because they do have a ton of vegetarian options. Let them sweat for 10 minutes. Heat a large-bottomed pot with olive oil over medium heat. 2022 Bell Media Inc. All Rights Reserved. Avgolemono soup was traditionally made with chicken, but today it is often made with fish or vegetarian broth. Step-by-Step for Greek avgolemono soup: 1- In a large pot or Dutch oven, saute carrots, celery and green onions.and, a couple minutes later, add garlic. Toss together with a light drizzle of olive oil and spread onto a sheet pan. There are not that many ingredients to this soup. Remove chicken and vegetables. 1/4 tsp white pepper. leeks, white and light green parts only, chopped, vegetable base (such as Better Than Bouillon Seasoned Vegetable Base), All About Avgolemono, Everyone's Favorite Greek Egg-Lemon Soup, 20 Greek Easter Recipes That Taste Like Tradition. In a large saucepan, bring 6 cups stock to a boil. Heat remaining 2 cups stock until hot; do not boil. 5. Add the chicken stock and bring to a boil. The Beginner's Guide to Adopting a Vegetarian Diet. Bake for 8 minutes until just starting to toast. Taste for seasoning before serving. Add eggs to bowl and beat for 4 to 5 minutes. Finally, add the cooked chicken back in . Blend until smooth, about 20 seconds. The Lemons: Avgolemono soup's unique flavor profile also comes from lemons. It's the promise that while the outside world is cold and brutal, every spoonful is pure bliss. Heat oil in large saucepan over medium heat. Step 5. Step 5. Simmer until the chicken is just cooked through and the internal temperature. Pour olive oil all over the dolmades. This is so flavorful, a perfect substitution for chicken noodle soup. Pour the stock from the dolmades in a small sauce pan and set aside - keep 2 cups and discard any remaining stock. 1 week ago allrecipes.com Show details . Cook at a simmer, stirring often to make sure rice doesn't stick to the bottom, until rice is tender and cooked through, 30 to 45 minutes. Add more broth/water as needed. Reduce heat to low, and remove cup hot broth from the soup. You can increase the vegetables used in this recipe to make it a heartier vegan soup. Vegetarian Avgolemono Soup Ingredients 8-12 cups no chicken-chicken stock ( I use Better Than Bouillon No Chicken Base plus water) 1 cup long-grain white rice 4 eggs Juice of 3 lemons (about 1/2 cup) Kosher salt and freshly ground black pepper, to taste 1 1/2 cups meatless chick'n strips I use Gardein), optional Instructions This is a wonderful vegetarian recipe for a hearty, yet refreshing lemon orzo soup. Avgolemono is egg lemon sauce that goes in various dishes, the most famous being chicken soup. Ingredients: Olive oil Yellow onion Carrot Celery Garlic Orzo Chickenless broth. Comes together quickly and makes for a very flavorful dinner! If using the meatless chick'n strips, prepare as package says. The whole wheat orzo and chick peas turn this into a heart-warming and healthy meal to share. Vegeta - also known as vegetable stock powder/seasoning Salt, pepper, dried oregano, and parsley What is Avgolemono sauce and how it's made? Use a slotted spoon to transfer vegetable chunks to a food processor. Avgolemono might be traditionally made with chicken broth, but it's easy to make a vegetarian version with vegetable broth. Greek Avgolemono Chicken Soup - Allrecipes . Roast in the oven for 30 minutes until just browning at the tips. Once the broth comes to a low boil, add in the canned garbanzo beans and orzo. If using flour, add during this step. It's cozy yet light, brightened up with lots of lemon juice and fresh herbs, and made extra creamy by folding a few eggs into the broth (instead of cream). Combine water, leeks, and vegetable base in a Dutch oven; bring to a boil. Meanwhile, place the almond butter in a bowl and add a ladle of the hot soup broth. Simmer soup over medium-high heat, uncovered, for 10 minutes, or until the orzo is al dente. When the broth is ready, whisk together the eggs and lemon juice in a medium-sized bowl, mixing until frothy. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes. After 10 minutes, add water, Better Than Bouillon, white pepper, and green part of green onions to the pot. In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. Carefully remove the core of the cabbage, stick a fork in the centre and boil cabbage until outer leaves become soft. Without peeling or removing ends (rinsing is ok if needed), roughly chop the squash, onion, parsnip, celery, and garlic. You should yield about six cups (one and a half litres), if not, top up with more water or cook down to reduce, adjusting seasonings as needed. Place in a pot large enough When the chicken is done, the meat should pull from the bones easily. Avgolemono is the name of the sauce that this lemon rice soup is made of. Add orzo; cook until al dente, 10 minutes. 2. Once the oil is shimmering, add the leeks, onion, and garlic. Drizzle a ladleful of the food broth while wisking. It's bright and hearty, and it tastes even better after a day or two in the fridge! Preheat the oven to 400 F (205 C). In a medium bowl, beat the eggs with the lemon juice. Ease of Preparation: Easy Remove from the heat. Cook 1 cup of farro in 2 cups or so of salted boiling water according to package instructions. Allow the pasta to cook, stirring occasionally . Add garlic; cook 1 more minute, until aromatic. 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