I really like the addition of the thin omelette rings added at the end of this recipe. It adds some protein and makes the soup more filling. It is one egg per person – if you are scaling up the recipe for more than one person, do each omelette separately, one egg at a time. More than one egg will make a thicker omelette, and for this you need it to be very thin.
Whilst we are on the subject of thin, a mandolin or vegetable slicer will make your life much easier if you are making this recipe, because it will help you to make very thin slices of carrot. If you don’t have a mandolin, make sure you slice the carrot really thinly so it cooks quickly!
1. Place the sliced carrot and shredded cabbage in a pan with the stock.
2. Bring to the boil, then simmer for ten minutes.
3. Heat a little oil or butter in a medium-large frying pan. Pour the beaten egg in and swirl it over the pan to create a thin layer. Cook for 2-3 minutes until the egg is cooked and starting to colour. Take the omelette out of the pan and roll up.
4. Slice the omelette thinly. Test the soup and season to taste – the vegetables should be cooked but still with a little bite. Pour the soup into a bowl then place the omelette slices on top.
Follow me on Twitter for more recipes