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Egg and Vegetable Soup

QUICK FACTS

  PREPARATION TIME
15 min (for 4 serves)

 
  COOKING TIME
20 min (for 4 serves)
  SOUP
Egg
 

SUMMARY

 

These wonderful soup is loaded with healthy ingredients!

INGREDIENTS

12.00 egg (444 g)
  eggs
6.00 tablespoon (81 g)
  olive oil
6.00 onion (534 g)
  onion, chopped
6.00 clove (18 g)
  garlic, minced
12.00 tomato (2,004 g)
  tomatoes, chopped
1.50 cup (128 g)
  red capsicum, chopped
9.00 stalk (360 g)
  celery stalks, chopped
18.00 cup (4,590 g)
  chicken stock
6.00 Tbsp (90 g)
  parmesan cheese, low-fat
3 g
  black pepper, ground
 

METHOD

1. In a large pot, heat oil over medium heat. Stir-fry onions, garlic and capsicum about 5 minutes.

2. Add celery, tomatoes, salt, pepper and water. Bring to a boil and cook uncovered for 10-12 minutes.

3. In a small bowl, beat eggs.

4. Pour eggs in a steady stream into soup. Stir. Turn heat off and allow eggs to set.

5. Ladle soup in individual bowls.Sprinkle with parmesan cheese.

6. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
734.8 kJ  (175.6 kcal)
Protein:
11.2 g
Total Fat:
6.7 g
-Saturated:
3.6 g
-Mono-Unsaturated:
1.6 g
-Poly-Unsaturated:
0.7 g
Total Carbs:
12.4 g
-Complex Carbs:
4.8 g
-Sugar:
7.3 g
Fibre:
3.9 g
Water:
630.6 mL
Alcohol:
0.0 g
Cholesterol:
136.2 mg
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