White Vegetable Soup

Ingredients

• 4 Carrots
• 2 Zucchini
• 1 stalk leeks
• 1 small head cauliflower
• 1 small cabbage
• 2 red onions
• 3 tbsp oil
• 700 ml vegetable broth
• 200 g frozen peas
• Salt
• freshly ground pepper
• 4 eggs (medium size)
• basil (for garnish)

Instructions

1. 1.

   Wash, clean and chop the vegetables. Peel the onions and cut them into strips.

2. 2.

   Heat the oil in a pot over medium heat. Add the chopped vegetables and sauté for 5 minutes. Add the onions and continue to sauté. Pour in the vegetable broth and bring to a boil. Cover and simmer for 15-20 minutes. Add the peas during the last few minutes. Season with salt and pepper.

3. 3.

   Beat each egg separately and gently slide it into the soup. Poach the eggs in the soup for 2 minutes.

4. 4.

   When serving, place one egg in each bowl first, then ladle the soup over it. Garnish with basil before serving.