Veggieful egg drop soup

This spring soup is low in salt (sodium), making it a great option for those managing their blood pressure through diet.

Ingredients
1/4 cup extra-virgin olive oil
1 cup chopped carrots
1 cup chopped spring onions (bulbs and greens)
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1/2 pound fresh asparagus, cut into ½-inch pieces
1/4 pound fresh sugar snap peas, cut in half at a diagonal
2/3 cup fresh or frozen peas
2 large eggs
1 tablespoon water
1/4 cup torn-up basil leaves
1/4 cup torn-up mint leaves
2 teaspoons freshly squeezed lemon juice

Directions
1. In a large pot, heat oil over medium heat. Add carrots, spring onions and garlic. Stir. Cover and cook, stirring occasionally, for 10 to 15 minutes or until carrots are tender-crisp.
2. Add broth and bring to a boil. Add asparagus, sugar snap peas and peas. Stir. Cook for 3 to 4 minutes.
3. In a small bowl, whisk together eggs and water.
4. Reduce heat to low, and add the basil and mint. Stir. Slowly drizzle in egg mixture around the pot. The eggs should cook (set) within 1 minute. When eggs have set, add lemon juice and stir until mixed.
5. Enjoy warm!

Makes 4 servings

Recipe contains: egg

Carb choices per serving: 1

*Option not included in nutrition facts.

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