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How to Make Delicious Pea and Egg Thick Soup: A Step-by-Step Guide - Microwave Recipes

How to Make Delicious Pea and Egg Thick Soup: A Step-by-Step Guide

Q: What makes this Pea and Egg Thick Soup special?
A: This soup features a rich blend of fresh peas, eggs, potatoes, and tomatoes, enhanced with chicken essence for extra flavor. It’s a low-calorie, nutritious option that’s especially comforting in cold weather.

Q: Can I use frozen peas instead of fresh ones?
A: Yes, you can use frozen peas, but the taste and texture may slightly differ from using fresh peas.

Pea and Egg Thick Soup


  • Fresh peas: 100g
  • Potatoes: 3
  • Cherry tomatoes: 5
  • Eggs: 2
  • Chicken essence (e.g., Totole): 10g
  • Salt: to taste
  • Sugar: to taste
  • Sunflower oil: 15g
  • Ginger, julienned
  • Water: 950ml
  1. Rinse and peel the peas, potatoes, and tomatoes. Chop them into small pieces, and julienne the ginger.
  2. In a pot, boil the potatoes in water over medium-low heat until soft, about 20-30 minutes.
  3. In another pot, heat sunflower oil and sauté ginger and cherry tomatoes over medium-low heat.
  4. Fry until the tomatoes release their red oil, then add a little tomato sauce to enhance the color and flavor. Remove from heat.
  5. Add the peas and sautéed tomato mixture to the pot with the potatoes. Continue cooking.
  6. Once boiling, add salt, sugar, and chicken essence to taste. Thicken with a little cornstarch slurry, stirring well.
  7. Pour beaten eggs into the pot, stirring to combine all the ingredients well.
  8. Add a bit of butter and ground black pepper for finishing. Turn off the heat and remove the pot.
  9. Serve the pea and egg thick soup, enjoying its low-calorie, nutritious benefits, with rich protein from eggs, soft texture from potatoes, and high lycopene content from tomatoes.
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  • Rich in protein (from eggs)
  • High in lycopene (from tomatoes)
  • Source of carbohydrates (from potatoes)
  • Low in calories
  • Contains essential vitamins and minerals (from peas and other vegetables)