- Water (For every 2 cups water, I use 1 bouillon cube)
- Chicken bouillon cubes
- Onions, diced or thin sliced
- Fresh spinach, lightly chopped
- Fresh broccoli, rough chopped
- Celery, diced
- Garlic cloves, chopped/diced
Water chestnuts, chopped
Pan with lid
Spoon for stirring hot ingredients
Small bowl or cup
(Helps to have paper bag or something to chop over & save a messy counter)
- Drop bouillon cubes into pan and add water to start heating while you chop/dice
- Start water heating on Medium (lower when it's heated through)
- Chop & dice your other ingredients
- In small bowl or cup, beat the egg (whites, yolk or both, your preference) until well mixed
- When "dry" ingredients are all chopped/diced, put water back to Medium heat
- Add all ingredients EXCEPT the spinach and the egg.
- Let this mixture cook until ingredients are almost done to your preference
- While stirring the mixture in the pan, slowly dribble in the egg.
- Take pan off the heat
- Add the Spinach and cover the pan
- When the spinach is cooked to your liking, soup is done.
I use a paper or plastic bag to chop so that I don't get broccoli "fuzz" all over my counters.
I like my onions a little raw and "crunchy" so I add them in later in the process.
You might not use all the egg.
You might prefer to use only the egg white
Of course, almost all the ingredients are optional & you can add seasonings as you like
This is a really light soup (depending on how much broccoli is added) & I usually eat at least 2 1/2 cups without being over-full.
One of my friends loves this soup with a little cauliflower and canned baby corn added.
This is good for a late meal because it's so quick and light.