Light soup with broccoli and green beans



  • 5 medium-sized potatoes
  • 200 g green beans (may be frozen)
  • 200 g broccoli
  • 1 carrot
  • 1 onion
  • 2 eggs
  • sunflower oil
  • parsley


In boiling water, put the diced potatoes and carrots, cook for 10 minutes, separately set screw cook eggs. Onion finely chopped, saute in refined sunflower oil. Add potatoes and carrots, chopped vegetables (asparagus, broccoli), salt to taste, then add the onions. For 5 minutes until cooked chopped parsley throw. Shell the eggs, cut them into large dices, and add to the pot. A lovely light soup is ready!

Bon appétit!

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