Vegetarian Greek Lemon Soup

1/2 white onion (diced)
2 large carrots (diced)
1 zucchini (chopped)
2 celery stalks (chopped)
4 cloves garlic (minced)
2 tbsp olive oil
2 cups cauliflower rice OR 1 cup uncooked orzo
1 15 oz can of chickpeas (drained and rinsed)
3 small Yukon golden potatoes (cubed)
5 cups veggie broth
2 tsp salt & pepper
1 tbsp fresh dill and parsley
3 egg yolks
3 lemons

Sauté white onion, large carrots, zucchini, celery stalks and cloves garlic in olive oil over medium heat.
After about 5 minutes, add cauliflower rice OR uncooked orzo, a can of chickpeas and Yukon golden potatoes.
Add veggie broth, salt & pepper, and fresh dill and parsley.
Bring to a boil then reduce to a simmer and cook covered for 45-1 hour.
Set aside 1 cup of hot broth when the soup is cooked and slowly add it to the egg yolks (1 tbsp at a time) while whisking vigorously. This prevents the eggs from scrambling when you add it to the soup!
Add the egg mixture to the soup along with the lemon juice and combine. Taste it and add more salt and pepper as needed. Serve with fresh parsley and dill and drizzle with a little olive oil! YUM!