Spinach Egg Drop Soup
Spinach Egg Drop SoupExtremely easy to make, with simple ingredients, that you already have in the fridge. This soup is light, low calorie and low carb, perfect for spring and summer.
Servings: 4
Ingredients
- 2 tbsp olive oil
- 2 cups baby spinach
- 1 clove garlic pressed
- 1 carrot cut into small cubes, or chredded
- 3 tbsp chopped green onion
- 1/2 tbsp black pepper
- 1 cube chicken bullion or 1 tbsp Vegetta
- salt to taste
- 2 tbsp tomato sauce
- 5 cups water
- 2 eggs beaten + 2 tbsp water
- 2 tbsp lemon juice
Instructions
- In a large pot over medium heat cook spinach in olive oil for 5 minutes.
- Add garlic and carrot and cook for 3 more minutes.
- Add black pepper, tomato sauce, water and chicken bullion and stir well. Cook soup on medium for 30 minutes.
- Slowly stir in egg and water mixture until the eggs are fully cooked.
- Add lemon juice. Add salt to taste . Garnish with chopped green onion.
Video
Notes
Chicken stock could be used instead of water + chicken bullion (or Vegeta).
Nutrition
Calories: 111kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 110mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4150IU | Vitamin C: 9.7mg | Calcium: 48mg | Iron: 1.1mg