Veggie Egg Drop Soup - 7g Carbs, 1g Fiber, 2g Sugar
From: ocdkitchen.com/veggie-egg-drop-soup
A quick soup that can be thrown together with pantry leftover to make one satisfying meal!
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Serves: 3
5 cups chicken broth (Low Sodium for Nutrition)
2 cups spinach packed, chopped
1 small zucchini cut in thin circles
2 eggs
1/8 tsp ground ginger
Salt (Not included with nutrition)
Scramble eggs in measuring cup, season with salt
Put broth in a pot turn heat to medium high, bring to a boil
Add zucchini and ginger, boil 3-5 min (depending on how crunchy you'd like your zucchini)
Reduce heat to medium low
With one hand slowly stir soup, with the other hand slowly pour in the egg mixture into the broth (the faster you stir the put the more ribbon like the egg will become, stir it slowly and the eggs will become fat ribbons, pictures show a slow stir)
Add spinach to pot, stir until its wilted, should take less than a minute
Season with salt to taste and serve
Notes
*I made my soup with some homemade broth I had hanging out in the freezer but packaged broth would work just as well. Just be aware of the salt level in a packaged broth and make sure not to overpower it in the end.
*Before elimination I'd love to add a dash or two of soy sauce to a soup to give it an Asian flair. This will also affect salt level so test tasting is important!
*If you're feeling Italian instead another way I love chicken soup is with some Parmesan sprinkled on top.
*This soup is a great way to use up items in your pantry/fridge from the week. Try it with carrots, celery, rice, qunioa, or kale!
Nutrition From: https://happyforks.com/analyzer
Serves: 3
Serving size: 17.2 oz (489 g)
Nutrition per Serving: 117 Calories, 489 Calories From Fat, 5.4g Total Fat, 1.7g Saturated Fat, 0g Trans Fat, 109mg Cholesterol, 181mg Sodium, 7g Total Carbs, 1g Dietary Fiber, 2g Sugars, 13g Protein – Vitamin A: 41% - Vitamin C: 21% - Calcium: 6% - Iron: 11%
Posted by: chefgloria1030@yahoo.com
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