One of my favorite Greek dishes is Avgolemono, or Lemon Rice Soup. I decided it was time for a healthy update of this soup, making it carb-conscious. So, how about replacing the rice with cauliflower rice. I wasn’t sure about the flavor of this. But.
Surprise! I like the cauliflower version even better than the original. It just has more flavor and the texture is just as soft, creamy and delicious.
I was inspired by the low-carb queen Kalyn at Kalyn’s Kitchen. I replaced the Minute Rice with cauliflower rice in Kalyn’s Kitchen Avgolemono, and it is a hit!
Just top with a little roasted asparagus pieces and some green onion for freshness and you have the perfect spring soup.
Cauliflower Rice Avgolemono (Greek Lemon Rice Soup)
With Roasted Asparagus
1 large shallot, minced
2 tablespoon olive oil, divided
2 cups vegetable broth
4 cups water
1 1/2 cup diced cauliflower (about half of one head)
2 eggs
1/4 cup lemon juice
1 tablespoon lemon zest
salt and pepper to taste
8 to 10 stalks of asparagus, woody ends removed
2 green onions, thinly sliced
In a large stockpot, cook the shallot over medium heat in 1 tablespoon of olive oil until softened, about 3 minutes, stirring occasionally. Add the broth and water and bring to a boil.
Place the cauliflower in a food processor and pulse until very small bits. Add to stockpot and reduce to a simmer. Cook for about 10 minutes.
Toss the asparagus in 1 tablespoon of oil. Sprinkle with salt and pepper. Spread in a single layer on a baking sheet and broil for a few minutes at the top of the oven until lightly browned. Turn asparagus over and broil a few more minutes, watching closely so as not to burn. Cool asparagus and chop into 1 inch pieces.
Whisk together the eggs, lemon juice and lemon zest. Turn heat off soup and whisk vigorously while slowly streaming in the egg mixture. (NOTE: At this point, if you like your soup very smooth, let soup cool to warm and then blend in batches until very smooth.)
Taste soup and add salt and pepper as desired.
Spoon into bowls and garnish with asparagus and green onions.
- 1 large shallot, minced
- 2 tablespoon olive oil, divided
- 2 cups vegetable broth
- 4 cups water
- 1½ cup diced cauliflower (about half of one head)
- 2 eggs
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- salt and pepper to taste
- 8 to 10 stalks of asparagus, woody ends removed
- 2 green onions, thinly sliced
- In a large stockpot, cook the shallot over medium heat in 1 tablespoon of olive oil until softened, about 3 minutes, stirring occasionally. Add the broth and water and bring to a boil.
- Place the cauliflower in a food processor and pulse until very small bits. Add to stockpot and reduce to a simmer. Cook for about 10 minutes.
- Toss the asparagus in 1 tablespoon of oil. Sprinkle with salt and pepper. Spread in a single layer on a baking sheet and broil for a few minutes at the top of the oven until lightly browned. Turn asparagus over and broil a few more minutes, watching closely so as not to burn. Cool asparagus and chop into 1 inch pieces.
- Whisk together the eggs, lemon juice and lemon zest. Turn heat off soup and whisk vigorously while slowly streaming in the egg mixture. (NOTE: At this point, if you like your soup very smooth, let soup cool to warm and then blend in batches until very smooth.)
- Taste soup and add salt and pepper as desired.
- Spoon into bowls and garnish with asparagus and green onions.
Other Avgolemono creations:
Quinoa Lemon and Rice Soup, The Taste Space
Low Carb Avgolemono, I Breathe I’m Hungry
Avgolemono Sauce, Hip Foodie Mom
Kale Avgolemono, Kalofagas
Slow Cooker Avgolemono, 365 Days of Slow Cooking