Egg and Cabbage Soup (Light)
PakistaniWeight ManagementDesi eggsEasy
A light, clear cabbage soup with soft egg ribbons — warm, filling and very low in oil, with gentle fibre.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs, beaten
- 1 cup cabbage, finely chopped
- 1 small onion, chopped
- 1 small tomato, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 3 cups water
- 1 tsp oil
- Fresh coriander for garnish
Method
- Heat oil in a pan and fry the cumin seeds for 30 seconds, then add the onion and cook until soft.
- Add the cabbage, tomato, salt and water. Cover and cook for 10–12 minutes until the cabbage is tender.
- Drizzle in the beaten egg while stirring gently.
- Cook for 2 more minutes until the egg ribbons are set.
- Garnish with coriander and serve hot.
Nutrition — estimated per serving
Calories (estimate)150 kcal
Protein (estimate)10 g
Fat (estimate)5 g
Carbs (estimate)9 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
Chop the cabbage finely so it cooks quickly and evenly. Food safety: cook the egg until fully set. Allergens: contains egg. Substitute: use cauliflower or spinach instead of cabbage, or add a squeeze of lemon at the end. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.