Cauliflower Rice Avgolemono with Roasted Asparagus
Recipe type: Soup
Cuisine: Spring
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
A new flavorful twist on an old classic Greek soup.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Taste soup and add salt and pepper as desired.
  6. Spoon into bowls and garnish with asparagus and green onions.
Recipe by Healthy Family Recipes at