Print Recipe

Veggie soup with egg and cilantro

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Soups
Cuisine: Venezuelan
Servings: 8
Author: Enri


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 cloves garlic minced
  • 1 cup chopped red bell pepper
  • 1 ½ cups diced carrots
  • 2 cups of pumpkin auyama peeled and diced
  • 2 cups potatoes peeled and diced
  • 2 cups zucchini with skin diced
  • 2 cups fresh corn kernels about 3-4 ears
  • 8 cups of water
  • 4 tablespoons tomato paste
  • 1 bunch cilantro
  • Coarse sea salt
  • 8 eggs


  • In a large saucepan over medium heat, bring the olive oil to heat.
  • Stir in the onion, garlic, celery and red bell pepper until they begin to wither, about 4-5 minutes.
  • Add carrots, potatoes, pumpkin squash, zucchini, corn and water.
  • Bring the heat to medium-high and cover until the boil breaks.
  • Reduce heat to medium, add tomato paste and stir until dissolved.
  • Add salt and bunch of cilantro.
  • Cook, covered for 20 minutes.
  • Correct the salt.
  • Before serving, place a serving of soup in a small pot over low heat and add one egg. Cover and cook until the egg is cooked.
  • Serve with some chopped cilantro.