Ingredients
Scale
- 1 head cauliflower (washed and shredded like in: riced cauliflower)
- 2 Tbsp olive oil
- 1 large onion (diced)
- 4 medium carrots (shredded)
- 3 cups chicken broth
- 2 Tbsp lemon juice
- zest of 1/2 lemon
- 1/4 cup fresh parsley (chopped)
- 1 Tbsp dried oregano
- 3 cloves garlic
- 2 tsp salt
- 1/2 tsp pepper
- 1 green onion (diced)
Instructions
- In a large pot cook onions in oil over medium heat until soft.
- Add carrots and garlic.
- Add cauliflower and chicken stock and bring to a boil.
- Add lemon juice, zest, parsley, oregano, garlic, salt & pepper.
- Cook off excess liquid.
- Remove from heat, mix in green onions and serve.
