Two words: Cauliflower Rice… That’s the secret substitute that I used to make one of my favorite soups! I love the lemony flavor and wanted to turn this soup into a healthier version of the original. Try this extremely simple soup tonight and I promise, you won’t miss the starch! HAPPY EATING!
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231 per serving
- 6 cup chicken stock
- 1 tablespoons reduced sodium chicken base
- 1/2 head of cauliflower, grated into 'rice'
- 2 eggs
- 1 lemon, juiced
- 1 tablespoons cornstarch
- salt and pepper
- Chopped dill for garnish
In a medium stock pot, heat the chicken stock over medium high heat and add the cauliflower rice. Cook for 5 minutes. In a separate bowl, whisk together the eggs, lemon juice, salt, and pepper. Temper the mixture by taking one ladle of the hot stock and whisking into the egg mixture. Do this a couple times to bring the egg mixture up to temperature. Whisk the egg mixture into the stock pot. Make a cornstarch slurry using the 1 tablespoon of cornstarch combined with 1 tablespoon of the soup. Whisk into soup and turn up to high heat. The soup should thicken in a couple minutes. Adjust seasonings. Garnish with dill and serve.