Vegetable Soup with egg drops
“The best thing one can do when it’s raining is to let it rain.”- Henry Wadsworth Longfellow
Welcome the Monsoon with cup of warm soup, how romantic is that to sip through the soup sitting at window side watching those droplets of rain touch the ground and enjoy earthy scent of rain. Oh! I would love to dance in rain, poor me it’s still summer here.
It started to rain back home this recipe is dedicated to welcome monsoon which has just blossomed at my home country. It reminds me of the days I danced with cousins on terrace, locked up by mom, got reproved and and fell sick. But nothing like be a kid again and dance with joy forgetting everything for a while isn’t something everybody can do as it’s said, some people can feel the rain others just get wet.
Coming to recipe it is very simple, vegetable stock/broth is all you need to have in hand. Simmer and cook any of your stocked veggies in refrigerator stems of herbs/broccoli can also be used. Season the stock and add lightly beaten egg, that’s it done. Happy cooking!
2 cups vegetable stock
3 garlic cloves, minced
2-3 tsp olive oil/veg oil
1 tsp black pepper powder
2 tbsp corn starch
1 large egg
½ lime juice (about 1 tsp)
Salt to taste
Step 1: Beat the egg slightly, dilute corn starch and set aside.
Step 2: Heat oil in a sauce pan, saute garlic in low heat. Add stock, salt, pepper powder and bring it to boil.
Step 3: Add cornstarch, stir and cook to desired consistency. Add slightly beaten egg stirring continuously and let it boil for 2 minutes and turn off.
- Adjust seasoning according to taste.
- For vegetarian and vegan version skip egg, serve with croutons
For stock I pressure cooked stems of coriander and broccoli, beans, carrots, green peas with two pinches chili powder and pinch of salt. Used stock without discarding carrots.