Adding eggs to soup doesn’t seem to be something that happens especially often, but with a need to get additional goodness and some protein into family members, adding some eggs to soup is working out very well for us.
We’ve never actually tasted the eggs in our soups, so they’re a great way to hide things kids might not choose to eat.
It’s one of those things that you need to experiment with, but from the soups I have made this way, they’ve worked out very well indeed.
Eggy Carrot & Sweet Pepper Soup
- 2 Eggs
- 350 g Carrots Peeled and Sliced
- 300 g Potatoes Diced
- 100 g Sweet Peppers Chopped
- 2 Spring Onions Chopped
- 1 Teaspoon Olive Oil
- Up to 800ml Hot Chicken or Vegetable Stock
- Salt & Pepper to taste
- Saute your spring onions and sweet peppers with the olive oil for a few minutes, or until soft.
- Add the remaining ingredients to your soup maker, including the eggs. You don't need to whisk them, just crack the eggs and put them straight into the soup maker.
- Top up with stock to the maximum level of your soup maker.
- Add salt and pepper to taste.
- Stir well, to ensure the eggs do not stick to the side of your soup maker.
- Choose the smooth option.
- On occasion, I have had to run this version of soup through two cycles of my smooth soup selection. You'll be able to judge it when you open your machine at the end of the cooking cycle.