A modified, vegetarian version of a classic Chicken Lemon Rice soup with all the richness, heartiness, flavor and comforting vibes of the original.
Ingredients
2 tbsp high heat vegetable oil (sunflower, avocado, grapeseed)
1 large head cauliflower, cut into florets
2 tbsp butter (or more oil)
1 onion, minced
2 leeks, sliced
5 cloves garlic, minced
2 bay leaves
1 tsp salt
½ tsp pepper
½ tsp cayenne pepper (optional)
4 cups veg stock
2½ tbsp miso
1 tbsp soy sauce
1 tbsp dijon mustard
1 tsp onion powder
1 tsp garlic powder
4 cups water
½ cup white rice
⅔ cups lemons (3-4 lemons)
4 egg yolks
Directions
Heat the high heat cooking oil in a large pot over medium high heat. Add the cauliflower florets and sear until they start to brown. Remove the cauliflower from the pan and set aside.
Turn the heat down to medium, add in the butter, onions, leeks, and garlic. Saute for 3-5 minutes until the leeks start to soften. Add in the bay leaves, salt and pepper and toss to combine.
In a medium size bowl, combine 1 cup of the vegetable stock with the miso, dijon, soy sauce, garlic powder and onion powder and whisk until it forms a paste. Add to the pot and stir until all the veggies are coated.
Add back in the browned cauliflower, the white rice, the rest of the vegetable stock and the water and bring to a boil. Reduce to a simmer and cook for 20 minutes or until the rice is soft.
Remove from heat. In a separate bowl, whisk together the lemon juice and the egg yolks until combined. Add into the hot soup slowly, stirring constantly. The soup will begin to have an egg drop texture with the egg cooked throughout. Serve topped with red pepper flakes or fresh mint.
Notes
If you want to make this one Vegan, I'd recommend cutting out the egg yolks and adding in another ½ cup of rice, and a tablespoon of flour to the miso paste mix. This will help add to the creamy texture you need.
Recipe by Almost Like Mom's at https://www.almostlikemoms.com/cauliflower-lemon-rice-soup/