Egg Soup with Herbs

Egg soup with herbs is a light and comforting lunch for the egg diet. Stirred into the hot broth, the egg forms soft ribbons that make this soup surprisingly satisfying.

Ingredients

• 1 egg
• 600 ml chicken or vegetable stock
• 1 small carrot
• 1/2 onion
• Fresh herbs (dill, parsley) to taste
• Salt and pepper to taste

Instructions

1. Dice the carrot and chop the onion.
2. Bring the stock to a boil and add the carrot and onion.
3. Simmer for 10 minutes until the vegetables are soft.
4. Whisk the egg in a small bowl.
5. Slowly drizzle the egg into the simmering soup while stirring, to form ribbons.
6. Cook for 1 more minute.
7. Season with salt, pepper and fresh herbs. Serve warm.