Lemon, Dill & Cauli Rice Soup

Fun fact: I decided to make this for 2 reasons, it’s ALWAYS good, and I ALWAYS have the ingredients. Plot twist, I started to soon and realized I had no broth 🙃 but then improvised with some bouillon cubes & water. ITS ALL FINE! But whatever - Lemon Rice Soup is a favorite of mine! A staple at any NY diner, and it quite honestly never fails to please me. Warm your soul & brighten your mood with this bowl of goodness! Cheers, because everything is fine! 🥂 we’re doing it!

 
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ingredients:

(this is probably 6 servings):

  • 3 tablespoons olive oil

  • 3 large celery stalks

  • 1/2 white onion

  • 2 large carrots

  • 2 tablespoons minced garlic

  • 32 oz broth (or 32 of the ratio of bouillon to water)

  • 1 bag @traderjoes cauliflower rice

  • 2 egg yolks

  • 2 lemons

  • dried dill

  • fresh dill

  • lemon pepper

  • s&p

how to:

  1. over medium heat, add olive oil to a sauce pot, once warm add garlic + chopped mirepoix mixture (celery, carrot, onion)

  2. stirring often, cook until starts to soften

  3. zest 1 whole lemon + add zest to mirepoix + a good shake of dried dill (for me the more the better!) s&p. Let continue to cook for 4-6 min, you’ll start to smell lemon!

  4. add your broth + lemon juice + lots of lemon pepper + lots of fresh dill. Stir often and bring to a boil

  5. add a bag of frozen cauli rice (you can also use fresh or normal rice! You’ll have to precook the rice first and add very last!)

  6. separate your eggs & whisk the two yolks in a small bowl, add the yolks while stirring the soup to ensure the yolk thickens & doesn’t cook in pieces!

  7. let simmer for 30 min or so & enjoy! Serve in a bowl with fresh dill & pepper to taste!

****you can also add shredded chicken! If you do this, you can precook & shred (bake on 350 for 40 min-shred) or just add once the broth is in & hot! It will cook in 45 min or so, you can remove & shred!


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