Ingredients for 8:
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
3 minced garlic cloves
1 cup of chopped red bell pepper
1 ½ cups diced carrots
2 cups pumpkin pumpkin peeled and cut into cubes
2 cups of potatoes peeled and cut into cubes
2 cups diced zucchini with skin
2 cups of fresh corn kernels about 3-4 ears shelled
2 liters of water
4 tablespoons tomato paste
1 bunch of coriander
coarse sea salt
8 eggs
Preparation:
1. In a large pot over medium heat, bring the olive oil to heat.
2. Sauté the onion, garlic, celery and paprika until they begin to wilt, about 4-5 minutes.
3. Add carrots, potatoes, squash, zucchini, corn, and water.
4. Raise the heat to medium-high and cook covered until it comes to a boil.
5. Lower the heat to medium, add the tomato paste and stir until dissolved.
6. Add the salt and the bunch of cilantro.
7. Cook covered for 20 minutes.
8. Correct the salt.
9. When serving, put a portion of the soup in a small pot over low heat and add an egg. Cover and cook until the egg is cooked.
10. Serve with some chopped cilantro.