Vegetable Soup with Egg and Cilantro Recipe

Venezuelan Veggie Soup with Egg and Cilantro served in a blue and white bowl, featuring a poached egg and fresh herbs on a marble surface.

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Vegetable Soup with Egg and Cilantro Recipe

A Venezuelan soup full of color and flavor that celebrates fresh vegetables. Made with sweet corn, aromatic cilantro, and served with a perfect poached egg.

Prep Time15

Cook Time30

Total Time45

Course: Soups

Cuisine: Venezuelan

Diet:

Keyword: How to Make Vegetable Soup with Egg and Cilantro, vegetable soup with egg and cilantro, veggie soup with poached egg, Venezuelan vegetable soup with cilantro, Venezuelan veggie soup, Venezuelan Veggie Soup with Poached Eggs and Cilantro Recipe

Servings:

Calories: 222kcal

Author: Enri

Ingredients

For the soup

2 tablespoons olive oil 30 ml
1 cup finely chopped onion 160 g
1 cup finely chopped celery 100 g
3 cloves garlic, minced 15 g
1 cup finely chopped red bell pepper 150 g
1 ½ cups carrots cut into small dice 200 g
2 cups butternut squash, peeled and small diced 300 g
2 cups potatoes, peeled and small diced 300 g
2 cups zucchini, small diced with skin 250 g
2 cups fresh sweet corn kernels, about 3-4 ears shucked 300 g
2 ½ liters water 10 cups
4 tablespoons tomato paste 60 g
1 bunch fresh cilantro tied with kitchen twine
Coarse sea salt to taste
Fresh chopped cilatro for garnishing

For the poached eggs:

8 fresh eggs
½ cup white vinegar 120 ml
4 cups water 1 liter

Instructions

For the soup:

In a large pot over medium heat, heat the olive oil.
Sauté the onion, garlic, celery, and bell pepper until they begin to wilt, about 5-6 minutes.
Add the carrots, potatoes, squash, zucchini, corn, and water.
Increase heat to medium-high and cook covered until it comes to a boil.
Lower the heat to medium, remove the foam that forms on the surface, add the tomato paste and stir until completely dissolved.
Add the salt and the tied cilantro bundle.
Cook covered for 20 minutes until all vegetables are tender.
Remove the tied cilantro, adjust the salt if necessary.
Serve hot with one poached egg per person and a bit of fresh chopped cilantro on top.

For the poached eggs:

While the soup is cooking, in a medium pot put 4 cups of water with half a cup of white vinegar to heat, without letting it boil.
When the temperature reaches 175°F (80°C), crack the eggs into a small bowl and carefully place them one at a time in the pot with the water.
Cook for 2 to 4 minutes depending on how cooked you want the yolks (2 minutes for runny yolk, 4 minutes for more set yolk).
With a spoon or slotted spoon, carefully remove the eggs and place them on a plate until serving time.

Notes

Nutritional values are approximate and were automatically calculated with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
This recipe is naturally gluten-free.
Substitute fresh corn with drained canned corn if you can’t find it.
Omit the potatoes or substitute with yellow squash for a lighter version.
For a vegan version, simply omit the poached egg.
Add short pasta noodles 10 minutes before finishing cooking for a heartier soup. Use gluten-free pasta to keep it gluten-free.
This soup tastes even better the next day when all the flavors come together. Perfect for making ahead.

Nutrition