Onion and tomato soup with egg

Name: Onion and tomato soup with egg
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 egg (size S); 1 small onion; 6 g Ginger; 1 Garlic clove; 1 TEASPOON Curry; 250 ml chunky tomatoes; 50 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Spring onion; 1 TABLESPOON Skimmed milk yoghurt

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 egg (size S)
1 small onion
6 g Ginger
1 Garlic clove
1 TEASPOON Curry
250 ml chunky tomatoes
50 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Spring onion
1 TABLESPOON Skimmed milk yoghurt

Directions

1
Boil the egg hard for about 10 minutes. Peel onion, ginger and garlic and chop finely. Heat the oil in a pot. Sauté the vegetables in it, dust with curry. Deglaze with chunky tomatoes and broth.
2
Season soup with salt and pepper. Quench egg and peel. Wash spring onion, dab dry, clean and cut diagonally into rings. Cut egg into cubes. Arrange the soup in a bowl, draw streaks in the soup with the yoghurt and sprinkle with egg and spring onion.