Revenue

6 Egg Soup Recipes with Egg Light

Cornmeal soup is a food that can bring a lot of fiber and vitamins to your day. It is an energy food that can be a nutritious option for consumption on colder days. To make everything more protein, how about putting eggs in the recipes?

There are some versions of this soup that can incorporate a fried egg, but the ideal is to cook the eggs in the soup broth. So you do not compromise your diet. Cornmeal provides healthy fats to the heart and good amounts of protein and contains no cholesterol. Each serving of 100 grams of cornmeal contains grams of fiber and 10 grams of protein. It also has iron, zinc, niacin and other important ingredients for the diet.

The recipe for cornbread soup with light egg is actually very simple and takes few ingredients. If you want, you can add cabbage, spinach or other vegetables of your choice to give more flavor and nutrients to the dish, remembering that they should be added at the end of the recipe. Seasoning with fresh herbs brings more flavor, so use the ones that please your palate.

1. Fried egg fillet soup recipe

Ingredients:

  • 2 garlic cloves;
  • olive oil for sautéing;
  • 1 cup of cornmeal;
  • 1 liter of water;
  • salt to taste;
  • 2 eggs;
  • pepper to taste.

Method of preparation:

In a deep saucepan, saute the garlic in the oil and set aside. Apart, mix the cornmeal with a little water and mix until dissolved. Pour in the pan and let it rinse. Add the rest of the water gradually, stirring to dissolve the cornmeal well and do not stir. Season with salt and pepper, place the egg and cook until the yolk is the point of your choice. Turn off, wait 10 minutes and serve.

2. Fubá soup recipe with light egg and cabbage

Ingredients:

COMPLEMENTARY ARTICLES
  • 10 Fubah Light Soup Recipes
  • 8 Egg Soup Recipes Light
  • 15 Fit Soup Recipes To Lose Weight
  • 15 Light Lentil Soup Recipes
  • 2 tablespoons coconut oil;
  • 3 leaves of cabbage butter;
  • 2 cloves of garlic;
  • 1/2 cup of cornmeal;
  • 1 1/2 cups of cold water;
  • 2 eggs;
  • salt to taste;
  • smell green to taste.

Method of preparation:

In a pan, put the oil and sauté the garlic quickly without letting it brown. Add the cornmeal and mix until it is lightly roasted. Turn off the heat and let it cool slightly. Add the water, season with the salt and return to the fire, stirring constantly to keep it from tossing until it thickens.

Cover the pan, reduce the heat and cook for about 20 minutes, stirring occasionally. If you need more water or want a more liquid broth add more water. Near the end of the preparation add the eggs and chopped cabbage and cook. Next serve still hot.

3. Recipe for cornbread soup with light egg and spinach

Ingredients:

  • 1 liter of water;
  • ½ cup of cornmeal;
  • 3 eggs;
  • salt to taste;
  • pepper to taste;
  • 1 cup chopped spinach.

Method of preparation:

In a saucepan place the water and bring to the boil, reserving a glass to dissolve the cornmeal. Dissolve the cornmeal and add to the pan. Let's hurry. Season with salt and pepper and let thicken. At the end, place the spinach leaves washed and chopped, the raw eggs and cook without stirring until it is to your liking. Serve immediately.

4. Recipe for corn soup with light egg and ground beef

Ingredients:

  • 10 tablespoons of cornmeal;
  • 3 eggs;
  • 1 large onion;
  • 1 large garlic clove;
  • 2 medium tomatoes;
  • 9 large leaves of cabbage;
  • 250 g of ground beef;
  • salt to taste;
  • 1 clove of crushed garlic.

Method of preparation:

In a saucepan, sauté the onion and garlic. Add the ground beef and cook. Season to taste. Dissolve the cornmeal in half a liter of water, pour into the sautéed pan and mix until thickening begins to thicken. Add the tomato and another 2 liters of water. Season with salt, scent-green and bay leaf. Mix, place the eggs and boil for another 5 minutes. Serve next!

5. Chicken Soup Recipe with Egg Light and Chicken

Ingredients:

  • 1 onion;
  • 1 tomato without chopped seed;
  • 1/2 cup of cornmeal;
  • 300 grams of chicken;
  • 2 eggs;
  • salt to taste;
  • pepper to taste.

Method of preparation:

Begin by dissolving the cornmeal in 2 cups of water. Cook the boneless chicken in a pressure cooker and then shred and set aside. Sauté the onion until translucent. Then add the chopped tomatoes without the seed and the shredded chicken and mix well. Season to taste with salt and pepper. Add the cornmeal dissolved in the water and let it rinse. When it is 5 minutes to serve the soup break the eggs in the center of the broth and let cook. Serve immediately.

6. Recipe of cornbread soup with light egg with ricotta

Ingredients:

  • 2 garlic cloves;
  • olive oil for sautéing;
  • 1 cup of cornmeal;
  • 1 liter of water;
  • salt to taste;
  • 250 grams of ground ricotta;
  • 2 eggs;
  • pepper to taste.

Method of preparation:

In a deep saucepan, saute the garlic in the oil and set aside. Apart, mix the cornmeal with a little water and mix until dissolved. Pour in the pan and let it rinse. Add the rest of the water gradually, stirring to dissolve the cornmeal well and do not stir. Season with salt and pepper, place the egg and cook until the yolk is the point of your choice. Add the ricotta, chopped well. Turn it off and serve.

.

What did you think of those recipes for light egg cornmeal soup that we split up? Which one of the most aroused your attention to experiment? Comment below!

(2votes, average:, 0of 5)
Loading ...