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Vegetable soup, with noodles and poached eggs

Vegetable soup, with noodles and poached eggs

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Peel the onion and garlic cloves, wash and leave whole.

Peel the roots (carrots, parsley and celery), wash, cut coarsely and boil with onion and garlic cloves in 3 liters of cold water. When foam forms, it is collected and discarded. Top up with warm water when needed.

Unwrap the cauliflower in bunches, wash under running water and leave to stand.

Peel the potatoes, wash and cut into large cubes.

Wash the tomatoes, slice, remove the seeds and then soak in a little sunflower oil over low heat.

Choose the parsley leaves, wash them, peel them and cut them into small pieces.

When the roots are half cooked, add the potatoes and cauliflower to the pot. After another boil, remove the onion and garlic, add the sliced ​​tomatoes (along with the oil in which they were soaked) and let the soup simmer for another two or three minutes, until the potatoes boil.

When the potatoes in the soup are cooked, reduce the heat, break the eggs in a bowl and let them slide slowly into the soup. After all the eggs have been added, add the boiled noodles separately and cook at medium temperature for another 3-4 minutes.

Season the soup with salt and pepper, sprinkle with chopped parsley, take the pot off the heat, put the lid on and let it “rest” for 10 minutes.

After the minutes of "rest", the soup can be served, putting a poached egg in each plate.


In the soup, the vegetables are cut coarsely, even whole, such as onions and garlic that are removed, after boiling and giving their good taste.


Add the potatoes and cauliflower, when the roots are almost cooked.


Soaked tomatoes are added towards the end of preparation, because they have already been heat treated.


Make as many poached eggs as prepared portions.


Break the eggs in a bowl (to make sure they are whole!) And then let them fall slowly into the soup pot.


Reduce the heat from the stove and make a small vortex in the soup, with a spoon, before adding each egg, for poaching.


After you have added the eggs, let the soup simmer for another 3-4 minutes.


Put one poached egg in each plate of soup.


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