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Low Carb Avgolemeno

May 11, 2017 (Updated: August 3, 2021)
Lily Moran

Serves 4

Total Time:

As an alternative to heavy “cream of” soups, like mushroom or broccoli, I really like the traditional Greek soup avgolemeno. It’s thickened with eggs and includes a heavy dose of lemon juice, creating a pleasantly tangy flavor that’s great as an appetizer. Alternately, if you have leftover chicken, just cut it up and add it to the recipe below to create a real entrée.

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Many avgolemeno recipes use rice or pasta to help bulk out the dish. Instead, I use cauliflower rice, to lower the carbohydrates and add an additional vegetal flavor that puts this dish over top in deliciousness.


  • 1 tablespoon olive oil
  • ½ cup onion, finely diced
  • 4 cups vegetable stock
  • ½ teaspoon mushroom puree (omit if you use chicken or beef stock instead of vegetable stock)
  • 1 bay leaf
  • 1 thyme sprig
  • 3 eggs
  • 3 tablespoons lemon juice
  • 1 cup cauliflower rice
  • Salt and pepper to taste


  1. In a heavy-bottomed soup pan, sweat the onions until translucent, about five minutes.
  2. Add the vegetable stock, mushroom puree, bay and thyme. Bring to a boil, then reduce to a simmer, about ten minutes.
  3. At the same time, whisk together eggs and lemon juice. Slowly whisk ½ cup of the heated vegetable stock into the eggs, to raise the temperature without curdling the eggs.
  4. Remove the bay leaf and thyme sprig from the soup pot. Then whisk the egg mixture into the soup pot.
  5. Add the cauliflower rice (and, optionally, pre-cooked chicken) to the soup, and cook additional five minutes, stirring continuously. Add salt and pepper to taste and serve piping hot.

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