Vegetable soup with egg
2 servings
25 minutes
Vegetable soup with egg is a light and nutritious dish of European cuisine that combines the freshness of vegetables with the rich flavor of boiled egg. Its roots trace back to traditional home recipes where simplicity in preparation meets health benefits. Carrots add a sweet note, while bell peppers contribute a mild spiciness. Green peas bring a tender texture, and herbs provide a fresh aroma. The boiled egg completes the flavor harmony, making the soup hearty and balanced. It is an ideal dish for a light dinner or lunch, especially in warm weather. It can be served as a standalone dish or complemented with fresh bread and a spoonful of yogurt for creaminess.
1
Grate the carrot on a coarse grater and sauté in olive oil. You can add a spoon of tomato paste (this will replace salt and give color to your soup).
- Carrot: 1 piece
- Olive oil: 1 tablespoon
- Parsley: to taste
- Spring onion: to taste
2
Chop the greens finely.
3
Cut the pepper into wedges.
- Bell pepper: 1 piece
4
Boil the egg, peel it, and cut it into 4 pieces.
- Chicken egg: 1 piece
5
Add the carrot (which was previously fried) to the boiling water.
- Carrot: 1 piece
6
Add bell pepper and green peas.
- Bell pepper: 1 piece
- Green peas: 4 tablespoons
7
Pour out the greens.
- Parsley: to taste
- Spring onion: to taste
8
Boil for 10 minutes.