Super quick, super easy, uses only a handful of ingredients
No time for creating a complex soup? Have you got broth in the fridge and an egg or two, maybe a carrot at the bottom of the fridge and some Asian flavours in your cupboard? Than you are all set for this simple yet delicious hot soup.
This easy egg soup has a Hungarian version which needs onions, whole caraway seeds, and sweet ground paprika as the soup base, then the egg is dribbled into the swirl. Classic.
Let's make Asian today. You will need (feeds 2 to 4):
5 cups of home-made bone broth (chicken or beef)
4 young carrots
2 large eggs
wee pinch of Himalayan rock salt
apple cider vinegar, to taste
sesame seed oil, to taste
coconut aminos, to taste
chopped fresh parsley leaves
freshly ground black pepper, to serve
1. Slice away the tip and end of each carrot, then peel and cut into thin slices.
2. Crack the eggs into a bowl, season with a little salt, and whisk with a fork.
3. Bring the bone broth to gentle boil. Add the carrots and cook on low heat for about 4 to 5 mins.
4. Take the soup off the heat, stir with a spoon in one direction and dribble the beaten egg into the swirl in a thin stream. The egg will cook in the hot moving soup instantly.
5. Serve into bowls. Season individually with few drops of sesame oil, apple cider vinegar, and with a little coconut aminos. Sprinkle with chopped fresh parsley leaves and some freshly ground black pepper. Enjoy!
Tips: Instead of thinly slicing the carrots you can julienne them. Serve with some crunchy raw spring onion slices. For VEGETARIAN version use vegetable stock instead of bone broth.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.