Tomato Soup with Potatoes & Eggs | HEALTHY and Delicious Recipe
Recipe Information
Tomato Soup with Potatoes & Eggs
Cultural Context
Tomato Soup with Potatoes and Eggs is a comforting dish rooted in Spanish cuisine, often enjoyed during colder months. This hearty soup reflects the Mediterranean tradition of transforming simple ingredients into a nourishing meal. In modern times, variations can be found across Spain, with some adding spices or different vegetables, showcasing regional flavors.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
olive oil
🥗Healthier: avocado oil
💰Cheaper: sunflower oil
Avocado oil offers healthy fats, while sunflower oil is more economical.
vegetable broth
🥗Healthier: homemade vegetable stock
💰Cheaper: water with seasonings
Homemade stock is healthier and can be cost-effective.
eggs
🥗Healthier: tofu
💰Cheaper: chickpeas
Tofu provides protein while being lower in cholesterol.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: yams
Sweet potatoes are nutrient-rich and can add sweetness.
Heat olive oil in a large pot over medium heat until shimmering.
Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
Stir in diced tomatoes and cook for 5-7 minutes until softened.
Add diced potatoes, vegetable broth, and bay leaves; bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Remove bay leaves and blend the soup until smooth using an immersion blender.
Season with salt, black pepper, and red pepper flakes to taste.
Return the soup to low heat and gently add eggs, cooking until set, about 5 minutes.
Stir in lemon juice and chopped parsley before serving.
Cooking Techniques
Spice Level:
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