Veggies and Egg Soup
This Veggies and Egg Soup is a healthy and easy-to-make dish that is perfect for a quick lunch or dinner. It's loaded with vegetables and protein from the eggs, making it a nutritious and satisfying meal. This recipe is vegetarian, making it suitable for many dietary preferences.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
133 kcal
Protein
10 g
Carbs
13 g
Fat
5 g
Fiber
4 g
Ingredients
Egg, poultry, white, raw
2 medium (66g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
0.5 tsp (2.5g)
Carrot
0.25 cup, chopped (25g)
Zucchini
0.25 cup, chopped (25g)
Broccoli
0.25 small cup floret (25g)
Button Mushroom
0.25 cup, sliced (25g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
Heat oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for 2-3 minutes until they're softened and fragrant.
Pour in the water and bring the mixture to a gentle boil.
Add the carrots, zucchini, broccoli, and mushrooms. Let them simmer for about 10-15 minutes or until the vegetables are tender but still slightly crisp.
Season the soup with salt and pepper to your liking.
While stirring the soup gently, pour in the beaten egg whites in a slow, steady stream. The eggs will cook and form thin ribbons in the hot broth.
Once the eggs are cooked, taste the soup and adjust the seasoning if necessary.
Ladle the soup into bowl and serve.