Vegetarian Avgolemono - Lemon Rice Soup

Servings: 2

• 4 Cups vegetable broth (homemade is best)

• 3 carrots peeled and finely diced

• 3 celery stalk finely diced

• 1/2cup brown rice

• 1tsp EVOO

• 1/2tsp minced garlic

• 1 small yellow onion diced

• Sprinkle of red pepper flakes

• 1tsp thyme

• 1tsp Rosemary

• Salt and pepper to taste

• 1tsp parsley

• 1/2tsp sage

• 1 bay leaf

• 2 eggs

• Juice form 1/2 lemon

1. Add Evoo to pot with celery, carrots and onion. Sauté for 4 minutes.

2. Add  minced garlic, sauté for another 3 minutes

3. Add spices, bay leaf and vegetable broth (add red pepper flakes for a little bit of spice). Bring to a boil.

4. Add rice and simmer until rice is fully cooked. About 20 minutes. Remove from heat.

5. In a separate bowl, add juice from 1/2 lemon and 2 eggs. Beat until well combined.

6. Remove about 1/3 a cup of broth from the soup and slowly whisk into the egg. Make sure to slowly add so scrambled eggs don’t form

7. Start whisking the soup and slowly add the egg mixture