Tomato cilantro egg drop soup.
A power packed soup for glowing skin and the overall health of our bodies.
Winter is knocking at the door. So our this week’s #Foodiemonday bloghop theme is #Soup. My contribution is this delicious soup to stay warm and nourished in this cold season.
Some soups are not so healthy and unsuitable for diabetics because of lots of cream and other fat laden ingredients added. So here is a lip-smacking soup recipe for everyone.
Flavoured with garlic, lemon, ginger and cilantro.
Tomatoes have vitamins, minerals, protein and dietary fibers to maintain healthy skin and other body organs. Its helps to lower cholesterol, prevent heart disease, prevent cancer, fight inflammation and improve eye health. Apart from these it gives you radiant skin.
And lemon is a rich source of vitamin c. It protects the body against immune system deficiencies and serves as a powerful antibacterial.
Recipe is very simple and easy. You don’t need any fancy ingredients. You can use whatever you have in your pantry. I have used only tomatoes and cilantro but you can add grated carrots or any vegetables of your choice. Make a healthy bowlful to warm you up in this cold season.
Tomatoes – 4 large chopped
Cilantro or coriander leaves – 1/2 cup + 2 tablespoon chopped
Onion – 2 chopped
Garlic – 4 – 5 cloves chopped
Grated ginger – 1 teaspoon
Salt to taste
Black pepper powder – 1 teaspoon
Shredded tender coconut – 2 tablespoon
Red chilli powder – 1 teaspoon optional
Bay leaf – 1
Lemon juice – 2 teaspoon
Egg – 2
Water or stock or coconut milk – 2 cup
Oil or butter – 2 tablespoon
Heat oil or butter in a pan. Add the bay leaf, chopped onion and garlic. Saute till the onion becomes translucent. Don’t make it brown.
Now add the chopped tomatoes, cilantro, coconut and grated ginger. Saute till the tomatoes becomes mushy.
Add salt, black pepper powder and red chilli powder. You can omit red chilli powder if you don’t like it hot. I have used it to add some colour in the soup.
Add 2 cup vegetable stock or coconut milk or water or chicken or mutton stock. Use whatever you have. I have used half water half coconut milk.
Let it boil. Cook on simmer for 10 minutes. Add lemon juice and mix. Let it cool down.
Discard the bay leaf and blend the mixture until smooth. Beat 2 eggs in a bowl and keep aside.
Pour it again in the pan. Add more water or stock. I have added 1 and 1/2 cup more. Add as you like your soup, thick or thin. Taste and adjust the seasoning.
When it starts to boil add the beaten eggs slowly. Stir gently. Eggs will cook immediately. If you don’t like eggs you can skip this step.
Cook until you get your desired consistency. Garnish with coriander leaves, grated coconut, tomato slice and scallion or spring onion.
Serve piping hot. Add some more lemon juice and back pepper powder if require.
Or if you are serving to your kids add spoonful of butter and grated cheese.
Stay healthy stay happy.