Breakfast Egg Soup (Better Breakfast Month)

Every year in September is Better Breakfast Month. Sometimes skipping breakfast is not an effective way to start a workday. However, there are times when you may want to have soup for breakfast, especially on a cold rainy day. Soups and eggs make a delicious breakfast even when it is not raining. Here is a vegetable and egg soup recipe, you might like for breakfast or for brunch time. 

Ingredients:

Curry

Turmeric

Ginger

Oregano

Tarragon 

2 Yucca roots

One bunch of cilantros 

Six carrots

One cabbage

One red bell pepper 

1 or 2 hard-boiled eggs

One-half of an onion

1 or 2 lemons

Chicken bouillon or broth

2 Garlic cloves

 

Preparation and Cooking Time:

First, wash and peel the carrots. Second wash and peel the yucca root. Third wash the cabbage and chop it in half. After that in one pot add water. Fourth, add the following spices: Curry, Turmeric, Tarragon, Oregano, and Ginger. 

Fifth, add chicken bouillon. Stir the chicken bouillon and the spices with the water. You can substitute the chicken bouillon for chicken broth or vegetable broth. Nonetheless, continue by slicing the carrots, cabbage, and yucca root. If the yucca root is too hard to slice, boil it separately in water for about twenty minutes.

After twenty minutes, slice the yucca root. The sixth step is to add the carrots, cabbage, and the yucca root. Then, wash the cilantro. Add the cilantro leaves and stir everything while it cooks. Last, use a garlic presser to add the garlic.

While the vegetables are cooked, boil one or more eggs in water. Boil the eggs for ten to fifteen minutes. The seventh step is to use half of an onion. Peel one onion and slice it in half. Slice half of an onion into small cubes. 

Continue adding more water to the vegetables that are boiling in the pot. The eighth step is to get small soup bowls and spoons. Add the vegetable soup to the small bowls. Then, add the raw cubed onions on top of the vegetable soup. Peel one or two hard-boiled eggs and slice it. 

The ninth step is to wash one lemon and slice it. Add the lemon slices on the side. This vegetable egg soup serves two or four people. Serve your vegetable egg soup with juice, coffee, or black tea. Happy Better Breakfast Month!

 

 

 

* Font and collage made in Photo Collage Editor Maker