Spinach Egg Drop Soup
This Spinach Egg Drop Soup is my kind of soup for the warm weather, light, super healthy and low in calories. And not only war weather, but also all year round.
Servings: 4 people
Calories: 96kcal
Ingredients
- 4 cups fresh spinach
- 3 spring onions
- 1 carrot
- 1 sweet red pepper
- 1 tablespoon vegetable oil
- 4 cups vegetable stock
- 1 noodle nest
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon freshly chopped dill
Instructions
- Wash the spinach with plenty of cold water.
- Bring a pan of salty water to the boil and add the spinach, stirring for about 2 minutes. Remove the spinach from the pan, aside to cool, then chop it roughly.
- Chop the green onions and sweet red peppers and grate the carrot.
- In a large pan, add the vegetable stock and vegetables and leave to cook until the vegetables are almost tender.
- Add the spinach and noodles and cook for a further 10 minutes, now all the veggies should be throughly cooked.
- In a bowl, crack and lightly beat the egg.
- Pour the egg into the pan, the egg will quickly start to boil and have the consistency of scrambled eggs.
- Season with salt and ground black pepper and garnish with freshly chopped dill.
Nutrition
Calories: 96kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 1138mg | Potassium: 327mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6940IU | Vitamin C: 49mg | Calcium: 47mg | Iron: 1.4mg