Paleo Greek Egg-Lemon Soup (Avgolemono)

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!


preparation Time
5 mins

cook Time
15 mins


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.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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