Vegetable soup with avgolemono (egg and lemon)

Method

1. 1

   Grate the courgettes and carrot and finely chop the onion.

2. 2

   Cut the potato and tomato into cubes.

3. 3

   Fill a medium pan halfway with water and add the vegetables, rice and stock cube.

4. 4

   Season with salt and pepper and leave to boil over a medium heat.

5. 5

   When the rice is ready (after about 20 minutes), make sure the vegetables are cooked too and take the pan off the heat.

6. 6

   Now make the avgolemono by beating the eggs with the lemon juice in a bowl.

7. 7

   Add a little of the soup liquid to the avgolemono and mix well.

8. 8

   Pour the avgolemono into the soup and stir.