Description

Ingredients

4 Eggs (1 whole + 3 whites)

500ml Skinny Vegetable Stock

1 – 2 cups white Cabbage (finely sliced)

1 Shallot, sliced

salt

pepper

Method

  1. Put the Skinny Vegetable Stock in a pot. Bring it to a boil
  2. Reduce heat. Add the cabbage, simmer for 8 minutes. Add the shallot, simmer for another 1 - 2 minutes.Turn heat off
  3. Whisk the egg yolk and whites together in a bowl
  4. Add them to the soup in a slow steady stream using a fork to make ribbons of egg