Italian eggy soup

Soup made to taste with your favourite herbs

Ingredients

• RYVITA^® Pumpkin Seeds & Oats Crispbread
• eggs x 3
• 7 diced courgettes
• 2 tomatoes
• 2 litres chickhen stock
• 1 tbs chopped basil & 1 tbs chopped parsley
• 2 tbs olive oil salt & pepper

Method

Place tomatoes in boiling water & peel off skin & dice Saute courgettes for 3 minutes, pour in stock & boil for several minutes. Add beaten eggs off the heat to stock & add herbs, salt & pepper. Over a low heat beat until thickened for a minute, add tomatoes & season to taste