- 4
Ingredients
- 4 c. fat-free broth, vegetable, chicken, or beef
- 1/2 c. egg whites, about 4 egg whites
- 1 small carrot
- 1 small zucchini
- 1/2 medium red bell pepper
- 3 medium scallions, chopped
- 1 Tb. soy sauce
- 1 tsp. lemon juice
- opt. salt, black pepper, 4 lemon wedges
Preparation
Step 1
Pour egg whites into a container with a spout (like a measuring cup). Stir briefly to eliminate any lumps and then set aside.
Cut all veggies into matchstick-sized strips (use a vegetable shredder if you have one). Combine broth, carrots, zucchini, peppers, soy sauce, and lemon juice in a medium pot. Bring to a boil.
Once soup has reached a boil, reduce to medium heat (a low boil) and add scallions. Cook for about 5 minutes, until veggies are limp.
Next, reduce heat to the lowest setting. VERY slowly pour in egg whites while very quickly stirring in one direction. Remove soup from heat immediately. The result will be gorgeous bursts of egg bits in your soup!
If you like, season to taste with salt and black pepper, then serve with lemon wedges.
1 serving=50 calories