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EGG-DROP SOUP

SERVES 2

312 CALORIES PER SERVING

Cracking eggs into hot soup might seem a bit scary, but this tastes brilliant so please do give it a try. Adding the cheese at the end really brings all the flavours together.

1 tbsp olive oil

10g butter

1 leek (about 100g), trimmed, halved, cleaned and sliced

100g savoy cabbage, shredded

300g head of broccoli, chopped

600ml hot vegetable stock

2 large eggs

1 tbsp freshly chopped parsley

15g Parmesan or mature Cheddar cheese

salt and freshly ground black pepper

1 Heat the oil and butter in a saucepan over a low heat. Once the butter has melted, add the leek and savoy cabbage and stir. Season well, then cover the pan with a lid. Cook the vegetables very gently over a low heat for 5 minutes, then add the broccoli and cover the pan again. Cook for another 5–10 minutes until all the vegetables have started to turn golden and caramelise. Stir them every now and then.

2 Stir in the hot stock and season again, then cover the pan and bring the stock to the boil. Turn the heat down low and continue to simmer for 6–8 minutes until the vegetables are tender.

3 Make a dip on one side of the soup with the back of a spoon and drop an egg into it. Do the same on the other side. Cover the pan again and cook for 3 minutes. This method poaches the eggs so that the yolks are set but still a bit soft in the middle.

4 Divide the soup into 2 bowls, making sure there is an egg in each. Scatter over the parsley, then grate half the cheese over each bowlful. Season with pepper, then serve.