Egg soup like grandma used to make in 30 minutes

To make the egg soup recipe, peel the onion, carrot and potatoes. I like to cut the potatoes and carrots into roughly the same size cubes so that they cook at the same time.

Heat the oil in a large pan. Add the onion and fry until translucent. This caramelizes the onions and adds a sweet note to the soup.

Now add the carrots and potatoes and continue to fry until they have softened a little.

Pour the vegetable stock into the pan and bring to the boil. Let the soup simmer for 15 minutes until the vegetables are completely soft. Try to cut up a piece of vegetable with a fork to check that it is cooked.

While the soup is simmering, beat the eggs in a bowl. Do this carefully to avoid pieces of shell. Beat the eggs lightly.

When the vegetables are cooked, stir the soup with a whisk and slowly pour in the eggs. This creates these beautiful egg strings in the soup.

Remove the egg soup from the heat and season with salt, pepper and parsley. Try a spoonful and adjust the seasoning to taste.

And voilà - the egg soup is ready! It tastes best when it's freshly made, but you can of course also store it and heat it up later.