It tienes leftover vegetables in the fridge that are about to go bad, take advantage of them to make this recipe! This vegetable soup with egg allows almost all vegetables and there are quite a few that we have incorporated into the broth this time: onion, carrot, broccoli, potato...
Making it is very simple and the result is fantastic, especially if you use your favorite ingredients and add some spices. It is very comforting as a starter at lunch or a main dish at dinner on the coldest days of winter. It will warm your body and your hands after the first sip!
Open the fridge, look at what vegetables you have and think about which ones you are going to add to this. vegetable soup. Ideally, you should fry them briefly first and then cook them in water for about 20 minutes, but you can skip the first step if you want a cleaner, smoother soup. What I advise you not to do without is the egg, because it will transform the dish.
- 1 tablespoon oil
- 1 white onion
- Carrots 3
- 1 small broccoli
- 1 large potato
- 1 L of water or vegetable broth
- A pinch of salt
- Pinch of pepper
- 1 pinch of turmeric
- A handful of noodles
- 4 eggs (1 egg per person)
- We chop the onion finely and we divide the broccoli into florets.
- Now, We peel the carrot and cut it in slices or strips, as you like.
- Then We peel the potato and cut it into cubes little ones.
- We heat the tablespoon of oil in a saucepan and We fry the onion with the carrot About 5 minutes.
- Then We add the potato and broccoli and fry for a couple more minutes while stirring.
- Now, We pour the water or broth, salt, pepper and turmeric, cover the pan and let it cook for 20 minutes.
- Shortly before and once you have checked that all the ingredients are tender, We add the noodles and cook the time recommended by the manufacturer.
- Meanwhile, we fry the eggs and we reserve them to add to the soup at the time of serving.
- We enjoyed the hot vegetable soup with egg.