Greek Lemon Vegetable Soup
DAIRY
FREE
NUT
FREE
PALEO
DIET
Lemon shines alongside a variety of hearty vegetables in this traditional Greek soup. Grated cauliflower floret “rice” provides the appeal of rice without the grain.
| Prep Time 10 minutes |
Cook Time 20 minutes |
Makes 8 cups |
Serving Size 2 cups |
INGREDIENTS
1 cup cooked chicken, shredded (from making stock)
3 cloves garlic, chopped
1 medium yellow onion, diced
1 medium carrot, peeled and sliced thin
½ tsp. sea salt
4 cups homemade chicken stock
¼ cup fresh lemon juice
2 TB. ghee or animal fat
1 cup grated cauliflower florets
2 medium red ripe tomatoes, chopped
2 cups baby spinach, chopped
2 sprigs Italian flat-leaf parsley
METHOD
1 In a medium stockpot, combine chicken, garlic, yellow onion, carrot, sea salt, and chicken stock. Set over medium-high heat, and bring to a boil.
2 Reduce heat to medium-low, cover, and cook for 20 minutes or until vegetables are softened. Remove from heat.
3 Add lemon juice and ghee.
4 Add cauliflower, tomatoes, baby spinach, and Italian flat-leaf parsley, and stir to combine for 3 minutes until vegetables are softened. Remove parsley sprigs before serving.
Variation
Lemon Vegetable “Rice” Soup
You can create a subtle, creamy variation of this soup:
1 Whisk 2 large pastured whole eggs in a medium bowl until frothy. Slowly whisk 1 cup finished warm soup into egg mixture. When combined, slowly whisk in another cup of soup.
2 Transfer the egg mixture back into the larger soup pot, stirring regularly. Replace the parsley sprigs with ¼ cup chopped Italian flat-leaf parsley, folded into the soup after the egg mixture is added.