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Vegetable Soup with Egg: Quick and Tasty Recipe

Vegetable soup with egg is one of the most popular. Do you want to prepare a vegetable soup that is thick and filling? Try our recipe for a quick vegetable soup.

You can prepare this quick vegetable soup with egg anytime, it is ideal for lunch and dinner. This delicious vegetable soup can be prepared with fresh or frozen vegetables, no matter what kind of vegetables you use. Will you try it?

How to thicken vegetable soup

There are several ways to thicken soup with vegetables. If you want to avoid flour altogether, be sure to use the vegetables themselves to thicken. The more vegetables you put in the soup, the thicker it will be, and you can blend the vegetables at the end. The ideal way, how to prepare a healthy vegetable soup for children. But you can also thicken healthy with potatoes, just add a chopped larger potato to the soup and boil it properly until completely soft.

We also recommend: Cabbage soup – Delicious recipe from fresh cabbage

A classic in thickening is the roux, which is prepared from butter and plain flour, today you can even buy ready-made roux. Another option is simply dusting with flour or cornstarch. I’m sure we all know these ways, but soups can be thicken other ways.

If you like creamy soups you can try thickening the vegetable soup with cream. And in case you want to prepare a very hearty soup, which can easily pass for a main course, learn to thicken with oatmeal or semolina. An excellent vegetable soup should, after all, be very thick. Vegetable soup with semolina and egg certainly fulfils this one hundred percent.

vegetable soup with egg recipe
Photo source: Maliflower73 / Shutterstock.com

Vegetable soup with poached egg

Love liquid egg yolk and want to try something new? Vegetable soup with a poached egg is delicious and is already a bit more complex culinary art. Because not always the poached egg really succeeds.

How to prepare a poached egg?

A poached egg is prepared by bringing water to the boil in a saucepan and stirring quickly. The egg is tapped out in the middle of the whisked water, which at that moment forms a vortex, and the white should envelop the yolk at that moment.

As soon as you can see that the egg white is firm, take the pot off the stove and you are done. If the poached egg is being prepared into a soup, it is possible to ladle the egg directly into the soup and cook it directly in the soup. One serving, one poached egg. If you get a good poached egg, you will know it so that the yolk flows out beautifully after slicing.

And which soups are suitable for the poached egg besides the vegetable one? Be sure to try the poached egg in dill soup, in garlic or in a sauerkraut soup. With the poached egg, the soup will always taste different again.

Vegetable Soup with Egg: Quick and Tasty Recipe

Difficulty: Beginner Prep time 15 min Cook time 30 min Total time 45 mins
Servings: 4

Ingredients

Instructions

  1. In a saucepan, melt a slice of butter and about a tablespoon of oil, add about two tablespoons of plain flour and stir well. This prepares the base, i.e. the roux, which is then poured with approximately one litre of water.
  2. Stir again, if lumps form, use a whisk to help.
  3. Add the frozen vegetables to the base, lower the heat slightly and bring to the boil, stirring occasionally.
  4. Salt and pepper to taste and cook the soup under the lid for approximately fifteen minutes.
  5. In a bowl, crack two eggs and beat them gently with a fork.
  6. Add the eggs to the soup towards the end of cooking, stir and cook for about two more minutes.

Note

  • The soup should be garnished with herbs, preferably chopped fresh parsley.
  • You can also add toasted croutons from older pastries to the soup.
  • Excellent is also vegetable soup from frozen vegetables
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