Creamy Egg and Lemon Soup

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This comforting bowl of Creamy Egg and Lemon Soup is a delightful twist on the traditional Greek Avgolemono. This dairy-free and gluten-free version offers a velvety texture without the use of cream, making it suitable for various dietary preferences Packed with immune-boosting Vitamin C, protein, and omega-3 fatty acids. This recipe is suitable for all meal plans including the 7 Day Chocolate Detox and the Chocolate Lover's Plan. Prepare a batch ahead of time to enjoy a warm, satisfying meal throughout the week.

INGREDIENTS

1 cup of medium grain rice
4 organic eggs
½ cup of freshly squeezed lemon juice
Ground black pepper
Olive oil

QUICK VEGETABLE STOCK

1 tablespoon of olive oil
4 carrots roughly chopped
4 celery stalks with leaves roughly chopped
1 onion roughly chopped
1 tablespoon of black peppercorns
1 bay leaf
1 tablespoon of Pink salt
3 litres of fresh filtered water

METHOD

First make the stock. In a stock pot heat the olive oil and add the vegetables and bay leaf. Cook stirring for around 5 to 10 minutes until golden brown. Add 3 litres of water, the pepper corns and pink salt. Bring to the boil, reduce heat and simmer covered for 1 hour. Strain the stock, and add it back to the stock pot.
Bring the stock to the boil, add the rice and cook for around 20 minutes stirring occasionally until the rice is cooked.
In the meantime combine the eggs and lemon in a bowl and whisk together with a stick blender until fluffy.
Add 1 cup of the stock to the egg mixture and using the stick blender, whisk until well combined.
Add the egg and lemon mixture to the stock pot of soup and with the stick blender, blend until combined and creamy. It will be so deliciously creamy!
Serve immediately with a good drizzle of olive oil and freshly ground black pepper.
Option to add some shredded chicken on top if desired.