Can be purely vegetarian or made with chicken broth. Simple & quick.

4 cups (32 oz) broth (chicken or vegetable)
1/2 small head cauliflower, cored and coarsely chopped
1 fresh lemon, juiced (remove seeds, keep the pulp); about 3 Tbsps.
1 small clove fresh garlic, chopped
olive oil or butter to saute the cauliflower & garlic
1/4 fresh parsley, chopped
optional: 1/4 cup finely chopped shallots or onion
white pepper, fresh ground
(salt to taste if needed)

1. Saute garlic (and shallots/onion) in the oil with fresh ground white pepper until garlic begins to brown.
2. Add the cauliflower, saute quickly, mixing the flavors for about 1 minute
3. Stir in the broth and the parsley. Cover and bring to a boil.
4. Reduce heat to a simmer and cook until the cauliflower is tender, about 10-15 minutes.
5. Beat the eggs and lemon juice together.
6. Once the cauliflower is cooked, stir some of the hot broth into the lemon-egg mix and beat (prevents curdling).
7. Use a hand blender to puree the soup mixture in the pot until smooth.
8. Stir in the lemon-egg mixture, being careful to not let it curdle.
9. Serve garnished with lemons and/or parsley.