My fellow Torontonians, I’m excited to let you all know that I will be the Registered Nutritionist at Urban Wellness and Fertility Clinic in downtown Toronto. I will be working alongside Dr. Kaleb Montgomery (who specializes in fertility) and Dr. Angela Warburton (who specializes in cancer care). I will be taking care of those seeking nutritional healthcare. If you live in the Toronto area and are looking to improve/heal your life through nutrition, then come visit me (by appointment only)!
Urban Wellness and Fertility Clinic
489 College Street, Suite 301
Now onto today’s featured recipe… zucchini and mushroom egg drop soup! I actually had this for lunch today. It was quick and easy to prepare and most importantly, it was delish! If you’re not familiar with egg drop soup, it’s a traditional Chinese soup that has silken pieces of beaten egg floating in it. Traditionally, it just contains eggs (and maybe some tofu/scallions) in a clear broth, but I added my own veggie twist on it to give it more depth and flavour. Here’s the recipe…
Zucchini and Mushroom Egg Drop Soup
- 1 medium onion
- 2 cloves garlic
- 1 tbsp extra virgin olive oil
- 3 cups filtered water (or any kind of low-sodium clear broth)
- 3 medium zucchinis
- 3 portobello mushrooms
- 3 eggs
- 1-2 tbsp sea salt (according to taste)
- few dashes white pepper
- Dice the onion and sauté it in a pot with the olive oil on low to medium heat.
- Finely chop the garlic and add it to the pot as well.
- When the onion pieces become translucent and slightly browned, add in the filtered water or your choice of low-sodium clear broth.
- Dice the zucchinis and mushrooms and add them to the pot as well.
- Bring the pot to a soft boil and let simmer until the zucchini pieces become “mashable”.
- Toss in the sea salt and white pepper. Then with a potato masher (or fork), mash the zucchini pieces. This should thicken the soup a bit and give it a more hearty consistency.
- In a small bowl, beat the eggs.
- Slowly stream the beaten egg mixture into the pot with one hand, while stirring the soup with the other hand. This should create silken strand of egg in the soup.
- Let the soup simmer for 2 more minutes or so and then transfer the soup into bowls or a serving dish. Serve and enjoy!