Broccoli Cauliflower Egg Drop Soup
![](http://www.raymondsfood.com/wp-content/uploads/2018/03/broccoli-cauliflower-soup.jpg)
Broccoli Cauliflower Egg Drop Soup
Servings: 4 bowls
Ingredients
- 2 cups broccoli florets, chopped small
- 3 cups cauliflower florets, chopped small
- 1 cup carrot sliced
- 2 cups celery chopped
- olive oil for sauteeing
- 1 medium yellow onion chopped
- 2 tbsp chopped garlic
- 8 cups vegetable broth
- 1 28oz can diced tomatoes drained
- 1 tbsp italian seasoning
- 1 Italian hot pepper sliced
- 3 egg
Instructions
- Heat the olive oil in a large pot. Add the onions and garlic and sautee til fragrant and onions are soft – 5 minutes
- Stir in the carrots and sautee another 3-5 minutes
- Add the broth and the rest of the vegetables
- Turn the heat to high and bring to a boil. Reduce to medium and simmer 20 minutes.
- slowly stir in the whisked eggs and simmer another 5 minutes
![](https://raymonds.recipes/wp-content/uploads/2018/03/DSC_0008-282x198.jpg)