Tantalizing Veggie Soup and Fried Egg

Tantalizing Veggie Soup and Fried Egg


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If you're looking to delight your senses and try something different, try this robust recipe. This fun and inventive vegetable soup has unique curry and garlic flavors, but it's really the fried egg that sets this dish apart.

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Time needed

4 hour cooking

Serving Size / Yield

4-6 servings


  • 1 Butternut Squash, peeled, seeded, cut into cubes
  • 1 Medium Eggplant, peeled, cut into cubes
  • 1 Medium Onion, chopped
  • 2 Carrots, chopped
  • 1 Large Can Stewed Tomatoes
  • 2 cups Vegetable Broth
  • 3 cloves Garlic, minced
  • 2 tsp Salt & Pepper
  • 2 Tbsp Curry Powder
  • 4 Eggs

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Place squash, eggplant, onion, carrots, tomatoes, vegetable broth, garlic, curry, salt and pepper into crock pot. Stir and cook on high heat for 4 hours. When finished cooking pour into bowls. Fry eggs in separate skillet (medium-well or well-done, depending upon preference) and garnish each bowl with a fried egg on top.

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