Vegetarian Egg and Vegetable Soup

Instructions

1. 1

   Wash and prepare all vegetables: slice the malabar spinach, peel and julienne the carrot, finely chop the onion, dice the tomatoes, mince the garlic, and finely chop the green chilli.

2. 2

   In a large pot, heat a small amount of oil (optional) over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

3. 3

   Add the minced garlic and green chilli, and sauté for another 1 minute until fragrant.

4. 4

   Add the diced tomatoes and cook for 3-4 minutes until they soften and release their juices.

5. 5

   Add the julienned carrot and malabar spinach to the pot. Stir well and cook for 2 minutes.

6. 6

   Pour in the vegetable broth and bring the mixture to a gentle boil.

7. 7

   Reduce the heat to a simmer and cook for 5-7 minutes, until the vegetables are tender.

8. 8

   In a bowl, beat the eggs well. Slowly drizzle the beaten eggs into the simmering soup while gently stirring to create egg ribbons.

9. 9

   Season the soup with salt and black pepper to taste. Simmer for another 1-2 minutes.

10. 10

    Serve hot, garnished with extra chopped green chilli or fresh herbs if desired.