Garlic Soup Ii
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 6 | each |
garlic cloves
crushed |
|
| 1 ½ | cups |
bread crumbs
|
|
| 3 | medium |
tomatoes
peeled, chopped |
|
| 1 | teaspoon |
paprika
sweet, ground |
|
| ½ | teaspoon |
chili powder
|
|
| 1 | litre |
water
|
*
|
| 2 | large |
eggs
lightly beaten |
|
| ¼ | cup |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 6 | each |
garlic cloves
crushed |
|
| 355 | ml |
bread crumbs
|
|
| 3 | medium |
tomatoes
peeled, chopped |
|
| 5 | ml |
paprika
sweet, ground |
|
| 2.5 | ml |
chili powder
|
|
| 1 | litre |
water
|
*
|
| 2 | large |
eggs
lightly beaten |
|
| 59 | ml |
parsley leaves
|
|
Directions
Heat oil in large pan; add garlic.
Cook over gentle heat 1 to 2 minutes until soft but not brown.
Add breadcrumbs and cook over medium heat 3 minutes or until they turn a light golden brown.
Add tomatoes, paprika, chilli powder and water.
Bring to the boil; simmer, covered, 30 minutes.
Add eggs in a thin stream to simmering soup.
Cook over low heat 2 minutes longer.
Pour into serving bowl, sprinkle over parsley and serve.
Serve hot and heavily seasoned.
