{"id":13593,"date":"2017-09-14T14:58:22","date_gmt":"2017-09-14T18:58:22","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=13593"},"modified":"2026-02-17T09:31:03","modified_gmt":"2026-02-17T14:31:03","slug":"veggie-soup-with-egg-cilantro","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2017\/09\/14\/veggie-soup-with-egg-cilantro\/","title":{"rendered":"Venezuelan Veggie Soup with Poached Eggs and Cilantro"},"content":{"rendered":"\n
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This veggie soup with cilantro is light yet comforting at the same time, and so colorful it’s like putting a rainbow on your plate. It’s made with fresh vegetables, sweet corn, and served with a poached egg that adds protein, flavor, and creaminess. And best of all, you can make it ahead and it’s ready in just 45 minutes!<\/p>\n\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. A Soup with the Taste of Grandma<\/a>
  2. Ingredients<\/a>
  3. How to Make Vegetable Soup with Egg and Cilantro<\/a>
  4. FAQs<\/a>
  5. Other Venezuelan Soups You'll Love<\/a>
  6. Vegetable Soup with Egg and Cilantro<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    \"Chopped<\/figure>\n\n\n\n
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    A Soup with the Taste of Grandma<\/em><\/em><\/h2>\n\n\n\n

    This veggie soup is my version of one my grandmother Mar\u00eda de Lourdes used to make. Unlike my grandma Ligia, who was a great cook, my granny Mayuya prepared the simplest things, partly because she had a 9 to 5 job, and when she came home from the office to make dinner, she kept things simple.<\/em><\/em><\/em><\/p>\n\n\n\n

    But mind you, that doesn’t mean what came out of her kitchen, always immaculate, didn’t taste heavenly. I think her secret ingredient was the love she put into everything. <\/em><\/p>\n\n\n\n

    I still remember her unbeatable black bean soup<\/a>, her fluffy white rice<\/a>, and an easy dessert she called pineapple delight that she made with canned pineapple juice and cornstarch.<\/em><\/p>\n\n\n\n

    Among her “specialties” was a soup she made with instant chicken soup, to which she added a whole tomato that once cooked she passed through a strainer, a few sprigs of cilantro, and one egg per person. I can’t tell you how delicious that was.<\/em><\/p>\n\n\n\n

    When I grew up and “instant soups” weren’t an option anymore, I created this Technicolor vegetable soup that I cook with cilantro and serve with a poached egg. <\/em><\/p>\n\n\n\n

    When I started making it more than four decades ago, I would add a whole tomato just like my grandma did, but later, when it became part of my soup menu for sale in Miami, I substituted fresh tomato with tomato paste.<\/em><\/p>\n\n\n\n

    Enjoy!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n
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    Ingredients<\/h2>\n\n\n\n
    \"Rows<\/figure>\n\n\n\n

    To make this soup you’ll need:<\/p>\n\n\n\n