Quick Egg-Cheese Soup
Do you ever pause during your day and wonder what’s wrong? Then you look at the clock. Oh, it’s 12:48, I should probably eat something, but what? It can be especially hard when trying to eat healthier. This recipe is a deeply nourishing, delicious way to give your body what it needs to keep you going. In fact, the more you eat the way your body was designed to, the better you’ll feel in the long term.
An idealist is one who, on noticing that roses smell better than a cabbage, concludes that it will also make better soup.
H. L. Mencken
Ingredients
Method
- Bring stock to a simmer in a saucepot, adding thyme and parsley.
- Slice celery.
- Grate carrot.
- Dice onion.
- Add vegetables to the stock.
- Simmer on medium-low for 20 mins or until all veggies are soft, stirring every now and again to prevent scorching.
- Grate cheese into a bowl.
- Add the egg and mix together.
- Pour mixture into simmering stock and stir until you see the white of the egg cook.
- Remove from heat and serve.
- Grate additional cheese for garnish if desired. Salt each serving to desired taste.
Notes
- For probiotics and a bit of salty crunch, you can add fermented sauerkraut to the slightly cooled soup.
- A tablespoon of sour cream also adds probiotics and a bit of creaminess to the slightly cooled soup.