SOUP RECIPE: HIGH ANTIOXIDANT VEGGIE SOUP (VEGAN CAN TAKE IT)

Broccoli and chicory are known as antioxidant for our body while carrot is admitted as world's healthiest food because of the vitamins it got. Tofu and egg are the great source of protein. And we will combine all of this in a very healthy soup! Let's start!

Ingredients you'll need:

1. 1 stalk of small broccoli (5" long): 48 cals
2. 1 cup of chopped chicory: 7 cals
3. 1 medium carrots: 25 cals
4. 1 medium onions: 28 cals
5. 1 serving of egg tofu tube: 60 cals
6. 1 large egg: 72 cals
7. 2 tbsp of vegetarian tom yam paste (you can add another paste if you want but I choose this because of the low cals): 90 cals

Steps:

1. Wash all those colorful veggies (except for onions) and drain them.
2. Tear the broccoli and the chicory (I only use half of them). Cut the carrots into small pieces (I only use half of it). Slice the onions thinly.
3. Slice the egg tofu into small pieces.
4. Bring water to boil (I use 1500cc of water) and put the vegetarian tom yam paste into the water. Close the lid and wait for 3 minutes.
5. Put the onions, carrots, and egg tofu into the pan and let them simmer for 5 mins. (Carrots is difficult to be soft so it must be put first)
6. Put the remaining veggies and an egg into the pan. Let them simmer for about 3 mins. (Broccoli is easily overcooked so we must not boil it too long)
7. Pour the soup into small plate and it's ready to be served!

Total cals: 330 cals
Have a nice lunch, sweetie! xx -much love-