Light Vegetable Egg Soup
PakistaniHealthyDesi eggsEasy
A clear, light soup with ribbons of egg and mixed vegetables — warming, gentle and very low in fat.
Prep time10 min
Cook time18 min
Total time28 min
Servings2
Ingredients
- 2 eggs, beaten
- 1 carrot, diced
- 1/2 cup peas
- 1 small potato, diced
- 1 spring onion, chopped
- 1/2 tsp ginger, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups water or light stock
- Fresh coriander
Method
- Bring water to a boil in a pot.
- Add carrot, potato and ginger; simmer for 10 minutes.
- Add peas and spring onion; cook for 3 minutes.
- Season with salt and pepper.
- Stir the soup in a circle and slowly pour in the beaten eggs.
- Cook for 1 more minute until the egg ribbons set.
- Serve hot with coriander.
Nutrition — estimated per serving
Calories (estimate)130 kcal
Protein (estimate)7 g
Fat (estimate)5 g
Carbs (estimate)16 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. Cook vegetables until tender. Allergic to eggs? Add tofu cubes instead. Eat fresh; do not store soup with egg for more than 1 day.