Egg Drop Soup with Fresh Spring Veggies

Spring is in the air and produce is certainly fresh and crisp! Soups are an incredibly healthy and versatile option to use those extra veggies in the fridge. This Egg Drop Soup with Fresh Spring Veggies is no exception! You can also make double batches for easy leftovers on a busy night. Likewise, if you want to transition from spring cleaning to “Spring Cooking”, check out my post here.

Egg Drop Soup is a traditional Chinese dish made with chicken broth that has beaten eggs poured in at the very end, creating silky strands. I wanted to make my own version, and as a result, I added tons of fresh veggies.

• Serves: 4
• Prep time: 15-20 mins
• Cook time: 30 mins

Ingredients:

• 2 tbsp cup olive oil
• 1 small onion, chopped
• 2 garlic cloves, thinly sliced
• 1/2 cup celery, sliced
• 1 large carrot, sliced
• 1 red pepper, diced
• 4 cups of low-sodium chicken broth or veggie broth
• 1 cup mushrooms, sliced
• 6-10 asparagus spears, diced into chunks
• 2 large eggs
• 1 tbsp parmesan cheese
• 1 1/2 tsp fresh lemon juice
• 1 tbsp water

Garnish: Fresh Italian parsley

Directions for Egg Drop Soup:

1. Firstly, heat the oil in a large soup pot over medium heat.
2. Secondly, add onion, garlic, celery, carrots, red peppers and season with a pinch of salt. Reduce to medium-low heat and continue cooking until vegetables are soft, about 10 minutes.
3. Add the broth and bring to a boil.  Have soup simmer for 10 minutes.
4. Add asparagus and mushrooms about 5 minutes before soup is ready to be served.  Cook for 5 minutes until asparagus is crisp and mushrooms are tender.
5. In a small bowl, whisk or beat 2 eggs with parmesan cheese, 1 tbsp water and a pinch of salt.
6. Drizzle the egg mixture into 4 or 5 spots around the pot.  Let stand for 1 minute so the egg can settle. Then gently stir in the lemon juice.
7. Finally, garnish with fresh parsley and parmesan cheese if desired.

Egg Drop Soup with Fresh Spring Veggies

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Egg Drop Soup with Fresh Spring Veggies is a healthy and versatile way to use up whatever veggies you have on hand!

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Ingredients

• 2 tbsp cup olive oil
• 1 small onion, chopped
• 2 garlic cloves, thinly sliced
• 1/2 cup celery, sliced
• 1 large carrot, sliced
• 1 red pepper, diced
• 4 cups of low-sodium chicken broth or veggie broth
• 1 cup mushrooms, sliced
• 6-10 asparagus spears, diced into chunks
• 2 large eggs
• 1 tbsp parmesan cheese
• 1 1/2 tsp fresh lemon juice
• 1 tbsp water
• Garnish: Fresh Italian parsley

Instructions

1. Heat the oil in a large soup pot over medium heat. Add onion, garlic, celery, carrots, red peppers and season with a pinch of salt. Reduce to medium-low heat and continue cooking until vegetables are soft, about 10 minutes.
2. Add the broth and bring to a boil. Have soup simmer for 10 minutes.
3. Add asparagus and mushrooms about 5 minutes before soup is ready to be served. Cook for 5 minutes until asparagus is crisp and mushrooms are tender.
4. In a small bowl, whisk or beat 2 eggs with parmesan cheese, 1 tbsp water and a pinch of salt.
5. Drizzle the egg mixture into 4 or 5 spots around the pot. Let stand for 1 minute so the egg can settle. Then gently stir in the lemon juice.
6. Garnish with fresh parsley and parmesan cheese if desired.