Spicy Spring Vegetable Egg Drop Soup
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.
Yield: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/05/spicy-spring-vegetable-egg-drop-soup.html