Saturday, August 16, 2008

Egg Flower Power Soup

Per serving: 50 calories, 0.5g fat, 734mg sodium, 6g carb, 1g fiber, 3g sugar, 6g protein

4 cups fat-free broth
1/2 cup egg whites (about 4 eggs)
1 small carrot
1 small zucchini
1/2 medium red bell pepper
3 medium scallions, chopped
1 tbsp soy sauce
1 tsp lemon juice
Salt and pepper

Pour egg whites into a container with a spout (like a measuring cup). Stir briefly to eliminate any lumps and then set aside. Cut all veggies into matchstick-sized strips. Combine broth, carrots, zucchini, peppers, soy sauce and lemon juice in a medium pot. Bring to a boil. Once soup has reached a boil, reduce to medium heat and add scallions. Cook for about 5 minutes.

Next, reduce heat to the lowest setting. Very slowly pour in egg whites while very quickly stirring in one direction. Remove soup from heat immediately. The result will be gorgeous bursts of egg bits in your soup!

Makes 4 servings.

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