Vegetable soup with egg and coriander

Ingredients

• 30 mlolive oil
• 160 gfinely chopped onion
• 100 gfinely chopped celery
• 15 gfinely chopped garlic
• 150 gfinely chopped red pepper
• 200 gdiced carrots
• 300 gdiced pumpkin
• 300 gpeeled, diced potatoes
• 250 gdiced courgette, skin left on
• 300 g (kernels from about 3–4 cobs)fresh sweetcorn
• 2.5 litreswater
• 60 gtomato paste
• 1 bunchfresh coriander, tied with kitchen string
• to tastecoarse sea salt
• 8eggs
• 120 mlwhite vinegar
• 1 litrewater for poaching

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large saucepan over a medium heat.

2. 2

   Soften the aromatics

   Add the onion, garlic, celery and red pepper. Cook for about 5–6 minutes, until they begin to soften.

3. 3

   Add the vegetables

   Stir in the carrots, potatoes, pumpkin, courgette and sweetcorn, then pour in the 2.5 litres of water.

4. 4

   Bring to the boil

   Increase the heat to medium-high, cover the pan and cook until the soup reaches a boil.

5. 5

   Season the broth

   Reduce the heat to medium and skim off any foam from the surface. Add the tomato paste and stir until it has dissolved fully, then season with salt and add the tied coriander bunch.

6. 6

   Simmer the soup

   Cover and cook for 20 minutes, until all the vegetables are tender.

7. 7

   Remove the coriander

   Take out the tied coriander bunch and adjust the salt if needed.

8. 8

   Heat poaching water

   While the soup cooks, warm 1 litre of water and the white vinegar in a medium saucepan. Do not let it boil.

9. 9

   Add the eggs

   When the water reaches 80°C (175°F), crack the eggs into a small bowl and carefully slide them into the pan one at a time.

10. 10

    Poach the eggs

    Cook each egg for 2–4 minutes, depending on how set you want the yolk: 2 minutes for a runny yolk or 4 minutes for a firmer one.

11. 11

    Lift and serve

    Carefully lift the eggs out with a spoon or slotted spoon and set them on a plate. Serve the soup hot, with one poached egg per person and a little chopped fresh coriander on top.

What is Venezuelan vegetable soup?

This is a vegetable-rich soup in the Venezuelan culinary tradition, made by simmering a selection of vegetables in a seasoned broth. Its mix of sweetcorn, pumpkin and potatoes makes it hearty while still letting the vegetables shine.

A tied bunch of coriander infuses the broth as it cooks, then is removed before serving. The poached egg added to each bowl gives the soup a soft, rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 9g protein, 28g carbs, 9g fat.

The potatoes, sweetcorn, pumpkin and other vegetables provide most of the carbohydrates, while the olive oil and egg contribute much of the fat. The egg also supplies protein, alongside smaller amounts from the vegetables. Pair a bowl with a fresh salad, or add bread if you want a more filling plate.

Build flavour at the start

Aromatics: Onion, garlic, celery and red pepper cook together in olive oil for 5–6 minutes. Let them soften without rushing this first stage.

Tomato paste: Stir it into the simmering soup until fully dissolved, so it seasons the broth evenly rather than clumping.

Keep the vegetables distinct

Cutting: Dice the carrots, pumpkin, potatoes and courgette into similarly sized pieces so they cook at a similar pace. Keep the sweetcorn kernels whole for their juicy, sweet bite.

Doneness: After the 20-minute covered simmer, check that all the vegetables are tender before removing the coriander bunch.

Poach the eggs gently

Water temperature: The poaching water should reach 80°C and must not boil. A gentle temperature helps the egg white set without the water breaking it apart.

Timing: Cook the eggs for 2–4 minutes, according to how runny or set you prefer the yolks. Slide them into the water carefully, one at a time.

Make the most of the coriander

Infusion: Tie the bunch with kitchen string so it can flavour the soup and be lifted out easily once the vegetables are tender.

Finishing: The method also suggests a little chopped fresh coriander over each serving. Use the bunch already listed for the soup, setting some aside for this if you wish.

Serve it as a full meal

Serve the soup hot, with one poached egg in each bowl. The soft yolk adds richness to the vegetable broth and makes each serving more substantial.

Bread makes a simple accompaniment for soaking up the broth. For a lighter meal, serve smaller portions alongside a crisp salad.

Recipe notes & tips

• Prepare the vegetables before you start cooking so they can be added together at the same stage.
• Tie the coriander bunch securely to make it easier to remove from the pot.
• Skim off the surface foam after the soup comes to a boil, before adding the tomato paste.
• Keep the poaching water below boiling when adding the eggs.
• Lift each egg carefully with a slotted spoon to avoid breaking the yolk.

Variations

• Use frozen sweetcorn: Add it in place of fresh kernels, keeping the same amount.
• Adjust the yolks: Poach the eggs for 2 minutes for runny yolks or up to 4 minutes for firmer ones.
• Change the vegetables: Swap one diced vegetable for another that cooks in a similar time.
• Make it more herby: Scatter chopped fresh coriander over the bowls just before serving.
• Serve without eggs: Leave out the poached egg for a vegetable-only bowl.

Common mistakes to avoid

• Boiling the poaching water: The eggs can break apart; keep it hot but below a boil.
• Adding eggs all at once: They are harder to handle; slide them into the water one at a time.
• Skipping the skimming: Foam can remain in the broth; remove it after the soup reaches a boil.
• Removing the vegetables too soon: They may still be firm; simmer covered for 20 minutes and check for tenderness.
• Leaving the coriander in: Its flavour can become too dominant; remove the tied bunch before serving.

How to store

Store leftover soup in a covered container in the fridge for up to 3 days, keeping any poached eggs separate if possible. Reheat the soup gently in a saucepan until hot; poached eggs are best made fresh.

Frequently asked questions