Chock full of asparagus, carrots, garlic, and peas, this spring vegetable egg drop soup is vibrant, healthy, and, most importantly, SPICY from a healthy dose of harissa.
You’re like, “GRRRRRLLLLL! It’s 90 DEGREEEEESSSS OUTSIDE TODAY WHERE YOU ARE.
ENOUGH WITH THE SOUP ALREADY!”
And I’m like slurp.
Sorry, were you saying something?
I got distracted by ALL THE VEGGIES and ALL THE HEAT and EGGS ON TOP.
== all of my favorite things in one brothy bowl.
So good even when you’re living in a citywide sauna. (I mean, that’s what after dinner/lunch/breakfast popsicles are for, #amIright??)
This recipe is from the new cookbook, A Girl and Her Greens by April Bloomfield. April has a very root-to-leaf eating style and her recipes definitely reflect her appreciation for eating every part of a vegetable and celebrating the underdogs of the vegetable world. There are so many recipes I have bookmarked from it (most memorably, her broccoli rabe morning buns) but somehow this stuck out to me as the one that I NEEDED IMMEDIATELY. Probably because asparagus is having it’s moment in the sun and who am I to not devour it every chance I get?!
The best part about this is that it can totally be adapted depending on what vegetables are available where you are. For instance, the original called for spring onions and spring garlic but since I couldn’t find either, I went with scallions and regular garlic. Still delicious.
You do you, is the point. YOU.DO.YOU.
The one thing I absolutely MUST insist on though is the SPICE. Admittedly, the original recipe didn’t call for it and I found it to be a tad bit lackluster without it, but a few spoonfuls of harissa later and I was beside myself with happiness as I gulped down spoonful after spoonful. You can pretty much use whatever hot sauce you have on hand, but I love harissa because I feel like it has a tangy hint of sweet flavor to it that other condiments don’t have. Also, I love working up a sweat while I eat…so there’s that. I realize that not everyone has the appreciation for heat that I do, though, so obviously feel free to add it to taste.
Since I love you guys INSANELY MUCH and also since I adore my friend Taylor from the fabulous blog Food Faith Fitness, who is celebrating her two year blogiversary today, I am teaming up with a bunch of other bloggers today to GIVEAWAY a $500 Amazon gift card to TWO lucky readers!! See the widget below for details on how to enter and be sure to check out the blogs of the other participants, without whom this wouldn’t have been possible!!
Diary of A Recipe Collector / Spoonful of Flavor / Mariah’s Pleasing Plates / The Recipe Rebel / Bitz & Giggles / Mom Loves Baking / Food Done Light / American Heritage Cooking / Eats Well With Others / The Housewife in Training Files / Tried and Tasty / A Mind “Full” Mom / My Kitchen Craze / Cooking For Keeps / Rachel Cooks / Cupcakes and Kale Chips / Lauren Kelly Nutrition / Healthy Seasonal Recipes / Or Whatever You Do
- ¼ cup olive oil
- ½ lb carrots, peeled and cut into ½-inch pieces
- 8 scallions, chopped
- 6 cloves garlic, thinly sliced
- 2 tsp sea salt
- 4 cups vegetable broth
- 1 bunch asparagus, trimmed and cut into ½-inch slices
- 1 lb peas
- 2 large eggs
- 2 tbsp grated parmesan cheese
- handful of mint, roughly chopped
- handful of basil, roughly chopped
- ½ lemon
- ⅓ cup harissa
- Heat olive oil in a large pot over medium heat. Add in the carrots, scallions, garlic, and salt. Cover and cook, stirring after 5 minutes, and then occasionally until the vegetables start to brown, about 8-10 minutes.
- Uncover and add the vegetable broth. Bring the heat to high until the broth simmers. Add the asparagus and peas to the pot and cook until just tender, about 3 minutes.
- Meanwhile, beat the eggs and the parmesan cheese in a small bowl with a pinch of salt. Once the vegetables are cooked, reduce the heat to low and stir in the herbs. Drizzle the egg mixture over the soup. Stir gently once and then let sit for a minute or two, until the egg sets. Remove the pot from the heat. Season to taste with salt. Squeeze in the lemon juice and serve dolloped with the harissa.
More spiced up soups!
Spicy Miso Soup with Korean Rice Cakes
Tomato Soup with Brown Butter, Kale, and Pistachios
Carrot Soup with Tangled Collard Greens
From Around the Web:
Greens and Goat Cheese Bisque from Girl Versus Dough
Chunky Pea and Leek Soup with Poached Eggs from Blogging Over Thyme
Ginger Turmeric Spiced Spring Carrot Soup from Gourmande In The Kitchen
Quinoa Vegetable Soup with Kale from Cookie + Kate
Green Chile Chowder from Annie’s Eats
Those purple carrots are so pretty! And for me, soup is definitely a must…I NEED it all year round.
I just had a big bowl of veggie soup for lunch, but now I’m crying a wee bit because it had no harissa in it. Harissa=Love!
I’ve never made an egg drop soup and this looks fabulous! Also, it’s in the 40s here in Boston this morning, so I think this would make a perfect breakfast 🙂
dude, love this egg drop soup .. harissa . .word up! love this!
This soup is gorgeous! Love all those veggies!
I could eat soup any time of year, no matter the weather. This hits all the right spots!
Wow, I am with you 100% of the way n the soup wagon. I have some today for lunch. Homemade vegetable that will carry us for three days. Yup, soup is for us all year long!
Awesome giveaway, count me in.
I love egg drop soup, adding veggies makes it PERFECT!
I made soup last night, although it was 50 degrees outside. I love egg drop soup and can’t believe I have never thought to make it with veggies – great idea!
Congrats on your second Blog Anniversary. I’ve loved visiting this blog since I found it. Your recipes are definitely an inspiration Joanne. Which is why I’ll be making this soup ;).
K / House of KTS (formerly of Pure & Complex)
Bring on the soup! It’s freeeezing here in the UK today. I think we have already had our summer and now it is ready to move straight on to winter 🙁
So I’m that girl who everybody would make fun of because I would sip hot water in 95° weather every single afternoon for lunch. I totally hear you on the soup – serve me have some right now (or I might have to make some myself! I’ve totally been craving egg drop soup anyway!).
This looks delicious! I have a long history with egg drop soup and I just recently tried harissa for the first time (a travesty as a spice-lover) and it was AMAZING. Pinning to give this a try!
Yay for soup! Especially a soup filled with so many fresh spring veg. I totally concur re the need for spice! So good.
I think you’re SUPPOSED to eat soup when it’s hot outside. That’s the whole cooling mechanism of hot things, right?
Egg drop soup is usually good but kind of boring–look how exciting you made it!
My boyfriend is just like you, if there is soup to be eaten he will eat soup no matter how hot it is outside or what time of the year it is. His love for soup has also rubbed off on me.
Very simple and so yummy recipe! Looooove it!
I am obsessed with egg drop soup! I love making it at home and always love finding new recipes. I love that you kicked this one up a notch with the spicy flavors!
I don’t care that it’s warmer out I still want soup too! This soup looks amazing with all of the veggies. I love that it is spicy too!
Oh, love all the colour and vegies in this Joanne – and harissa – my favourite flavour booster:)
GRRRLLLL, I’m with you on the slurp, asparagus and harissa! I don’t care if it is 90+ degrees out.. I’d go to town on this bowl of veggie soup lovin’ regardless? Looks and sounds delicious, as always! Cheers and thanks for sharing 🙂
I love this purple carrot. It makes the soup looks even prettier 😉
Who cares it was 90 today- we can eat this soup ( which spells spring all over it) in any temperature! So vibrant, can’t wait to try this recipe.
Mmmm this looks so comforting and delicious. Love all the great veggies you have going on in there.
What a beautiful soup and I love how it has harissa to give it that bit of a kick. There’s so much goodness in your bowl and that’s a gorgeous bowl too xx
So many wonderful colors and flavors Joanne! Love this soup! Just made spinach egg drop soup, but will try this one next!
I’ve never tried making an egg drop soup so thanks for sharing 🙂
Who cares if it’s hot outside? Gotta try this soup! 🙂
I don’t care how hot it can get outside, I’m ALWAYS in the mood for soup. But it has been ridiculously windy out here in the Bay Area the last few days! I’ve been freezing my toes off! I need this yummy soup to keep me warm!
I’d definitely add that spoonful of harissa. I also love the way the eggs are drizzled in – it’s something I want to try now.
I can have soup all year long especially with all these pretty veggies! Love the harissa!
Gorgeous veggies! Not sure about the 1/3 c. of harissa for me…yikes! Like how the egg is incorporated.