Egg and Vegetable Soup
Cost $4, save $2
Source: Recommended by CookGo
- 20 Min
- 2 Servings
- $4
Egg and Vegetable Soup
Cost $4, save $2
Source: Recommended by CookGo
- 20 Min
- 2 Servings
- $4
INGREDIENTS
Wild Vegetables
- 🧅 Onion 1 piece (thinly sliced)
- 🥕 Carrot 1 piece (cut into half-moon slices)
Main Ingredients
- 🥚 Eggs 2 pieces
STEPS
1
Add water to a pot and cook the onions and carrots.
2
Once the vegetables are tender, season with salt and pepper.
3
Pour in the beaten egg and cook until it floats and sets.
4
Serve the soup in a bowl, garnish with parsley if desired, and enjoy.
NUTRIENTS
Per 1 serving🔥
150
Calories
- 6gProtein
- 12gCarbs
- 5gFats
đź’ˇ Tips
Using leftover vegetables from the refrigerator is economical.The soup can be stored in the refrigerator and enjoyed the next day.
⚠️ Precautions
This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.