Vegetable soup and poached egg –

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Ingredients

1 col. (soup) olive oil 1/2 chopped onion 1 clove of garlic, chopped 1 liter of boiling water 1 small carrot, cut into cubes 2 mandioquinhas, chopped 1 small zucchini, chopped 1/2 chayote, chopped 6 green beans, chopped ½ cup (tea) of chopped parsley Salt and black pepper to taste 1 egg

Way of doing

In a medium pan, heat the oil and sauté the onion and garlic. Add the carrot, add some of the water and sauté for 1 minute. Repeat this process with the cassava, zucchini, chayote and green beans. Add all the water, parsley, salt and pepper. Close the pan and cook until the vegetables are al dente. Crack the eggs into the soup and keep on the fire until they are firm (do not stir). Adjust the salt and serve immediately.

Yield: 2 servings
Calories per serving: 207