Another summer soup coming in hot for you guys as the sunny season continues holding strong here in Venice. It’s funny, I am seeing fall decor and recipes already being pumped on social media but for many of us here in socal, summer is still in full swing! Blame it on May Gray and June Gloom but August is just the beginning of all our weekends at the beach and September is even nicer!

Along with summer recipes still going strong, I am still incorporating at least one soup recipe per week into our meal plan. It’s just so easy for long work days when Nick and I are on different eating schedules. It also remains the easiest way outside of salads to load up on vegetables – which I have not been the best at these days.

So say hello to one of those dishes that tastes too good to be healthy but is low carb, high protein, and packed with all the right vegetables – Lemon Cauliflower-Rice Soup.

If you’ve never tried cauliflower rice, this is a great way to start. If you have tried it and are not a fan, try it in a soup where it soaks up all the spices and takes on any flavor you want. If you’ve tried it and loved it, then here is another great recipe to add to the repertoire.

It’s a simple, creamy, lemony, hearty, healthy, and so so good (for you) meal that feels like summer in a soup bowl!

INGREDIENTS

1 lb. chicken breast

1 8-10oz. bag cauliflower rice (approx. 3-4 cups)

1 white onion

1 large zucchini

1 medium yellow squash

1 yellow bell pepper

5 cloves garlic

2 egg yolks

3 lemons

2 tbsp. olive oil

8 cups chicken or vegetable broth

1 tbsp. Italian seasoning

dash of salt, pepper, & red chili pepper flakes

Toppings: diced red onion and jalapeno

Serving Size: 8

INSTRUCTIONS

• Heat 1 tablespoon olive oil in a large soup pot.
• Meanwhile clean and cut chicken breast into cubes. Place in the heated soup pot and sear until cooked through.
• While the chicken is cooking, roughly chop the onion, zucchini, squash, and bell pepper.
• Once the chicken is cooked through, add another tablespoon of olive oil to the pot and dump chopped vegetables in.
• Saute and stir for approximately 10 minutes until beginning to soften and cook through.
• Add cauliflower rice, seasonings, and chicken broth. 
• Bring to a boil then immediately lower to a simmer and cover.
• Cook for 45 minutes.
• Once the soup is done, scoop 1 cup of broth out and into a bowl and let cool for 2-3 minutes. Slowly stir 2 egg yolks into the small bowl of broth as to not scramble the eggs.
• Pour the egg-y broth back into the large soup pot.
• Juice lemons into the soup pot.
• Top with finely chopped red onion and jalapeno. Enjoy!