Vegetarian Greek Lemon Soup

Sauté 1/2 diced white onion, 2 diced large carrots, 1 chopped zucchini, 2 chopped celery stalks, and 4 minced cloves garlic in 2 tbsp olive oil over medium heat. After about 5 minutes, add 2 cups cauliflower rice OR 1 cup uncooked orzo, 1 15 oz can of chickpeas (drained and rinsed), and 3 cubed small Yukon golden potatoes. Add 5 cups of veggie broth, 2 tsp salt & pepper, and 1 tbsp of 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 3 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 juice from 3 lemons 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!