Veggie soup with egg and cilantro
Servings: 8
Ingredients
- 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
Instructions
- 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.