Quail eggs can substitute meat as protein source in the soup. we can also add other nutritious ingredients such as vegetables and mushroom like in this recipe. this cauliflower and quail egg soup is very simple, yet it can be a hearty menu for lunch or dinner.
Cauliflower and Quail Egg Soup
Ingredients
15 quail eggs, hard-boiled, peeled
250 grams cauliflower,cut into florets
2 carrots, diced
100 grams straw mushroom,halved
1 celery, knotted
5 cloves garlic,fried quickly in whole, crushed
2,000 ml water
1 block chicken bouillon powder
1 tablespoon salt
1 teaspoon sugar
¼ teaspoon white pepper powder
¼ teaspoon nutmeg powder
2 scallions, cut into 1 cm pieces
Cooking Steps
- Cook water, celery, and garlic in a cooking pot until boiling and fragrant.
- Add in cauliflower, carrot, and quail eggs. Cook until slightly done.
- Add in mushroom, beef bouillon powder, salt, sugar, pepper, and nutmeg. Cook until all ingredients are well-cooked.
- Slightly before removing from heat, add scallion. Stir well. Remove from heat.
- Cauliflower and Quail Egg Soup is ready to serve.
Dina
Dina
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