Three-color Spinach Soup
by Misty soul
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Choose to wash the baby spinach, the spinach is very tender, I also save the roots for eating
2. Put it in a pot of boiling water and blanch it, remove the cold water
3. Beat the eggs and set aside
4. Shred carrots and set aside
5. Heat oil in a pot, sauté the chopped green onions
6. Stir-fry the carrots
7. Add 1 large bowl of water
8. Bring to the boil and add the blanched spinach (the spinach is tender and small, no need to cut into sections, just use the whole spinach)
9. Boil again and beat in the egg liquid
10. Add salt and pepper and mix well
