Clear Egg and Vegetable Soup
PakistaniHealthyDesi eggsEasy
A clear, gentle soup with egg ribbons, carrot and spring onion — light enough for a sick day or a light dinner.
Prep time8 min
Cook time12 min
Total time20 min
Servings2
Ingredients
- 2 eggs, beaten
- 1 carrot, diced
- 1 spring onion, chopped
- 1/2 tsp ginger, grated
- 1/2 tsp salt
- 1/4 tsp white pepper (or black pepper)
- 4 cups water
- Fresh coriander
Method
- Bring water to a boil in a pot.
- Add carrot and ginger; simmer for 8 minutes.
- Add spring onion and season with salt and pepper.
- Stir in a circle and slowly pour in the beaten eggs.
- Cook for 1 more minute.
- Serve hot with coriander.
Nutrition — estimated per serving
Calories (estimate)90 kcal
Protein (estimate)7 g
Fat (estimate)5 g
Carbs (estimate)5 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Pour the egg in slowly while stirring for fine ribbons. Allergic to eggs? Add tofu cubes. This is a good light soup when you want something gentle.