INGREDIENTS –
- 2- carrots
- 5- green beans
- 1 small onion
- ½ – leek
- 2 – eggs
- 2tsp – cornflour
- Salt as you need
- 2tsp – paragon spices black pepper (ground)
- water
COOKING INSTRUCTIONS –
First cut the carrot, beans, leeks, and onion into small pieces. Then get a deep pan and add all the vegetables together. Then add water as needed (700ml). Now add salt and pepper and stir it altogether. Turn on the heat. Cover the deep pan with a lid and let it boil for about 15 minutes.
Meanwhile put 2 eggs into small bowl and whisk it together (add salt to the eggs if you need more taste). Also put the cornflour in to a small cup and mix it with half a cup of water.
Now take off the lid and start adding the cornflour in to the pan. Stir it well. If you need more thickness into your soup, add more cornflour. Let it boil for another 5 minutes.
Now start adding the eggs. Please make sure you stir it while you pour the eggs. (Do not pour the egg strait into the pan just add little by little while stirring.) then boil it for another 2 minutes and then turn the heat off. Sprinkle little bit of cracked black pepper on the top.
Perfect with sourdough toast.
