Egg Soup with Peas


Egg Soup with Peas (serves 2)

A perfect winter warmer lean soup that serves a triple serving of protein from eggs, peas and spinach and is highly satisfying and low calorie.

You will need:

  • 800 ml of chicken stock
  • A handful of frozen peas
  • 1 red chilly
  • 160 gr of baby spinach (washed)
  • 3 large eggs
  • 6 spring onions
  • 1 tbsp of soya sauce
  • 1 tbsp sesame oil


  1. Bring the chicken stock to boiling point in a large pot and add the peas
  2. Chop the chilly and add to the stock together with the spinach leaves
  3. Beat the eggs and add to the soup as soon as the spinach has weltered and the peas have cooked.
  4. Chop and add the spring onions, soy sauce and sesame oil.


Nutritional Value (per serving): 295 kcal; fat 5 gr (3 gr sat fat); carbs 10 gr; protein 19 gr.