Tomato-Onion Soup with Egg

Pic by Franzi.

This week is quite stressful for me. After a wonderful weekend at the sea I had to get up the next four mornings at 5 a.m. Coming home in the evenings I’m feeling pretty much exhausted. But what can help better in this state of mind (or body) than a simple healthy soup? One that tastes like summer and heat? My tomato-onion soup recipe is perfect for such moments…

Recipe (adapted a long time ago from THIS book) :

Ingredients:  Serves 2.

15 g ginger,  160 g scallions, 2 TblSps curry powder, 1 garlic clove,  ½ TblSp oil, 375 g minced tomatoes (tinned), 250 ml milk, 125 ml vegetable stock, salt, tabasco, 2 hard-boiled eggs, 1 TblSp pumpkin seeds

Preparation:

Dice the ginger. Cut the scallions into rings. Store 1-2 TblSps of onions aside. Sweat the rest of the onions, the ginger, the curry powder and smashed garlic in the oil. Add tomatoes, milk and stock. Bring everything to boil and let it cook for 10 more minutes with a closed lid. Season with salt and tabasco. Mince the eggs, put them into the soup. Reboil shortly. Heat the pumpkin seeds in a nonstick frying pan. Sprinkle together with eggs and saved onions over the soup.

Recipe for PRINT

Enjoy!

Remember last week’s tomato recipes? Have look back!

Like always: All credits appear after clicking the links.

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