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Egg And Tomato Soup

VIEWS 3046

Energy (kcal) - 41

Protein (g) - 5.6

Carbohydrate (g) - 1

Fat (g) - 1

Khyati's Health-O-Meter Says:

A nutritious, simple to cook, tomato and egg Soup tastes fresh and delicious and has an attractive color. A perfect soup for weight loss. It is simple to cook and is full of nutritious. It is a good beauty food, making the skin elastic and clear due to the presence of albumin in the egg white. Since eggs are a source of high protein derived from an animal source, its bio-availability is more i.e., the proteins in them are absorbed by the body easily. In addition to these, the use of tofu and soy sauce adds the extra zing of proteins which is a plant source and hence balances the equilibrium between plant and animal source proteins. The vitamin C stores are taken care of tomatoes which are the natural sources of anti-oxidants in preventing cancer.


  • Tomatoes, blanched and peeled - 25g
  • Egg whites - 1
  • Vegetable stock /Plain water - 100ml
  • Salt - to taste
  • Black pepper powder - 1/4th tsp
  • Spring onion bulbs, chopped - 10g
  • Bean curd (tofu) - 20 g
  • Light soy sauce - 1/4th tsp
  • Spring onion greens ,chopped - 5g

Step 1 Heat vegetable stock in a deep non-stick pan. Break the egg into a bowl, add salt and black pepper powder and whisk lightly.  Step 2 Heat a non-stick frying pan and pour the egg white into it. Rotate the pan so that the egg spreads evenly all around. Halve the tomatoes and remove seeds.  Step 3 Take the pan with the egg off the heat and carefully flip the omlette. Set the pan aside. Chop tomatoes and add to the stock in the pan. Add spring onion bulbs and mix.  Step 4 Chop bean curd and add. Add salt and soy sauce and mix.  Step 5 Rull the omelet into a cylinder and cut into thin rings.  Step 6 Put these slices into a serving bowl. Add spring onion greens to the soup and let it simmer for 2-3 minutes.  Step 7 Pour the soup over the omlette rings and serve piping hot.

Egg And Tomato Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 3046


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