PUBLISHED 11/3/2016
This fall and winter is going to be full of soup in my house! This is an easy recipe with only a few ingredients but BIG flavor. The traditional soup is Lemon and Chicken, but I wanted to make a vegetarian version for my family. It’s so Perfectly Imperfect with cauliflower instead of chicken…which will not be missed!!
PREP TIME: 5 minutes
COOK TIME: 35-45 minutes
SERVINGS: 6
ingredients
- 2 TBSP Avocado Oil*
- 1 Onion (chopped)
- 4 Garlic Cloves (minced)
- 4 Carrots (finely chopped)
- 1 cup Arborio Rice**
- 7 cups Stock***
- 3 Eggs ****
- 1 head of Cauliflower (cut into bite-sized pieces)
- zest and juice of 2 Lemons
- handful of Parsely (chopped)
- 1 TSP Miso Paste (optional)
- Grated Parmesan or Pecorino (optional)
- Nutritional Yeast (optional)
*Avocado Oil is a healthier option to use instead of Canola or Vegetable, but always use what you have on hand.
**I would recommend using the Arborio Rice (usually used for Risottos) for this dish because of it’s creamy texture and shorter cooking times, but Jasmine or another White Rice can be substituted.
***I used Turkey Stock (it definitely has the most flavor or any stocks, in my opinion) but feel free to use Chicken or Vegetable to keep it vegan or vegetarian.
****For vegan soup, use Corn Starch instead of the Eggs. I would start with 3 TBSP and mix with equal parts water in a small bowl. Slowly stir in the soup at the same place in the recipe. Add more Corn Starch and water until the soup has thickened to your liking.
instructions
- Heat a large pot over medium low heat. Add Oil. Then add Onions and saute for 3-5 minutes (or until they become soft and translucent.)
- Add Garlic and cook another 1 minute, stirring constantly to prevent them from burning.
- Add in the Carrots and cook another 3 minutes. Season the vegetables with Salt and Pepper.
- Add in the Rice and toast for 1-2 minutes, again stirring constantly to prevent the rice from burning.
- Pour in the Stock and increase the heat to high until the soup comes to a boil. Then, reduce your heat to low and simmer for about 15 minutes. Heavily season the soup with Salt.
- Whisk the eggs together in a separate bowl. Slowly whisk in 1 cup of the hot soup into the Eggs. Once combined, slowly stir the Eggs into the pot.
- Add the Cauliflower and Lemon zest and juice to the pot. Stir and cook another 5 minutes to soften the Cauliflower.
- If using Miso, spoon it into a small bowl and mix together with a cup of the hot soup. Then stir the combination into the pot.
- Finish with Parsley and any of the other optional toppings. ENJOY!!
**When heating left overs, add more Stock to the soup to thin it out…the rice will cause it to thicken as it sits**
Did you try this recipe? Please share any comments or suggestions below!!
