Instructions

1. Go out and buy, or get your veggie broth from the fridge.

2. Place a small pot/pan on the stove and bring your broth to a boil. I usually use just enough for me, or for two. Considering I cook for a vegetarian, and a meat eater, I end up with two pots sometimes! If you cook just enough for yourself, you will find that you get several uses out of your broth. Use about 1/3 of the box for one.

3. While the broth is heating up take 2-3 eggs, or egg alternatives, depending on how much soup you want to make, and whisk them all up. Some people choose to use the egg whites only, or take out 2 yolks and use one. This is entirely up to you. The egg whites only make for a prettier display. I often use the entire egg as it is filling, and delicious.

4. When the broth comes to a boil slowly "drop" your egg mixture inside. Mix the soup up and watch the eggs form before your eyes! Turn down the heat to about 2, it should be simmering.

5. Right after turning down the heat on the oven add white cubed cheese, or a tofu/cheese alternative, and spinach to this, let it cook for just long enough to see the spinach softening. There is no "set amount" of spinach, I put in quite a bit, about a cup and half for the veg. version. Just put it in to your taste, fresh spinach is the best. The more you put, the heartier the soup. I have never used canned Spinach in this recipe, and I do not recommend it as it tastes entirely different.

6. Spice it up! Put in about an eight of a teaspoon of nutmeg, just a teeny pinch of cinnamon, and salt and pepper to taste. You can play around with spices as well, as this is a particularly fun recipe to play around with. I also put a little paprika in it! Toss in salt and pepper to taste. A bit of garlic powder, and red pepper flake if you like spice is also nice! It also makes for a quite different tasting soup, that is holiday friendly, filling, and so easy!