Avgolemono is a Lemony Greek Chicken Soup that is usually made with orzo. I traded out here the shredded cooked chicken for tilapia, chicken bone broth for vegetable stock, and orzo for cauliflower rice. You can trade it back the other way, if you’d like to try the traditional version, but my version is delicious too.

The lemon makes it feel bright and more like spring than winter. The egg yolk intensifies the yellow color and brings a creaminess to the broth. All the veggies pack a healthy punch. But also happiness inducing is all this yumminess comes together quickly and easily.

Since I had an enormous carrot, I spirialized it, then chopped the resulting noodles a bit, which made this a whole lot faster than chopping by hand. Also, a 1/2 cup fresh squeezed lemon juice is about one large lemon; you can use a second one for garnish slices if you wish. This freezes well too!

Lemony Greek Soup Recipe

2 Tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 cup carrot, diced
2 cups cauliflower rice
6 cups vegetable broth
4 tilapia loins, thawed
1 teaspoon dried dill
2 tablespoons fresh parsley, chopped
1 teaspoon salt (or more to taste)
1/2 teaspoon black pepper
3 egg yolks
1/2 cup lemon juice
1 cup kale, chopped
lemon wedges or lemon zest to serve (optional)

In a large pot, heat oil on medium, and saute the onions for a few minutes until translucent.

Add the garlic, carrots, and cauliflower rice and saute for a few minutes more, until softened a bit.

Pour in the broth and herbs, stirring to combine, and simmer on medium for about 10 minutes.

Scramble the egg yolks. Spoon out about a cup of the hot broth, and slowly add to the egg yolks while whisking. (This will gently cook the egg yolks.) Pour the egg yolk mixture into the rest of the soup, stirring to combine.

Add the uncooked tilapia and simmer about ten minutes, until the fish breaks apart. Stir to incorporate.

Add the kale and cook for another couple minutes until it wilts.

Taste the soup and add any more seasonings as necessary.

Serve hot and garnish with lemon slices or lemon zest, if desired.

Enjoy!