Egg soup with vegetables

Name: Egg soup with vegetables
Total time: 30 min
Yield: 6
Ingredients: 2 Potato; 1 Bulb onions; 1 Carrot; 1 Bay leaf; 2 Eggs; 50 g Butter; to taste Salt; to taste Ground black pepper; to taste Greenery

An easy and healthy quick lunch - eaten in one go! Egg soup is an incredibly simple first course. Its preparation will take no more than half an hour. It turns out to be light and nutritious at the same time, and tomatoes give it a special taste. You can also add other vegetables, such as bell peppers.

100

6837

Willow Martinez

Recipe author

Calories

147kcal

Protein

5g

Fat

9g

Carbs

13g

*Nutrition per serving

Ingredients

Servings: 6

2

1

1

1

2

50g

to taste

to taste

to taste

Step-by-step preparation

Cooking time: 35 mins

STEP 1
STEP 2
STEP 3
STEP 4

Comments on the recipe

Natalia M

26.11.2023

4.6

I have never cooked or tried egg soup. It turns out it's very tasty! I cooked a small portion to eat right away, because eggs don’t last long. I took a pan that could be used for frying. I didn’t remove the skin from the tomatoes, it doesn’t bother me. My broth is also chicken, it is rich and tasty. Pour in the beaten egg in a thin stream, while stirring the contents of the pan in a circle. The egg immediately boiled and turned into thin strings. The soup is incredibly delicious! It reminded me of scrambled eggs with tomatoes). It even smells the same! Thank you for such an interesting soup recipe!