Vegetable Egg drop soup

What you need:

Baby sweetcorn
Green beans
Carrots
Celery
Tin of mexican style tomatoes (if you dont get them where you are just used tin tomatoes, add some chilli and coriander/cilantro)
Onion
Olive oil
1 egg white
Paprika
Parsley
500ml Vegetable stock
Salt and pepper to taste
Pinch of sugar (optional)


What to do:
Chop up all your veg. Fry off the onions in a tiny bit of olive oil in a soup pot. Throw in the rest of the veg and toss a little. Add the tinned tomatoes and and the vegetable stock. Allow to cook until all the veggies are nice and soft and add you herbs and spices, salt and pepper to taste and a pinch of sugar to balance out any acidity. Once the soup is ready, whisk your egg white (or the whole egg if you are not watching your weight/cholesterol), take the soup off the heat and stir it, as you stir SLOWLY pour in your egg.


Either eat is as is or serve with a fresh, warm roll