Easy fast soup for a side dish (or snack) 

Asian option 1:

• 2 ½ cups vegetable broth

• 2 cups of mixed frozen vegetables

• 2 eggs lightly beaten

• soy sauce to taste

Bring broth to a boil. Add frozen vegetables.  Cover and simmer until vegetables are cooked.  Bring to a gentle boil.  Stir the soup in one direction while adding eggs in a thin stream.  Serve immediately with soy sauce and green onion (shallot) finely chopped.

 Mexican option 2:

• 2 ½ cups vegetable broth

• 2 cups of mixed frozen vegetables

• ¼ cup chopped fresh cilantro

• ½ freshly squeezed lime juice

• handful of baked tortilla chips

Bring broth to a boil. Add frozen vegetables.  Cover and simmer until vegetables are cooked.  Serve immediately with cilantro, lime juice and tortilla chips.

Both options make 2 servings of Vegetables

Created by Caryn Roll

© 2002 Caryn J. Roll. This information is published and may not be reprinted.