2 tablespoons of olive oil
100 g of diced bacon
1 small onion
2 tomatoes, peeled and seeded, cut into cubes
1 carrot, cut into cubes
300 g of cassava root, cut into cubes
2 sprigs of parsley, chopped
750 ml of vegetable broth
3 eggs
2 tablespoons of milk
Salt and pepper to taste
1 tablespoon of butter
150 g of cooked macaroni for soup
1 tablespoon of chopped scallion
2 tablespoons of olive oil
100 g of diced bacon
1 small onion
2 tomatoes, peeled and seeded, cut into cubes
1 carrot, cut into cubes
300 g of cassava root, cut into cubes
2 sprigs of parsley, chopped
750 ml of vegetable broth
3 eggs
2 tablespoons of milk
Salt and pepper to taste
1 tablespoon of butter
150 g of cooked macaroni for soup
1 tablespoon of chopped scallion
1 Heat the olive oil in a large saucepan over medium heat
Cook the bacon until crispy
Remove the bacon from the pan and set it aside
In the same pan, sauté the onion and tomatoes until softened
Add the carrot, cassava root, parsley, and vegetable broth to the pan
Bring to a boil, then reduce the heat and simmer until the vegetables are tender
2 Beat the eggs with milk, salt, and pepper in a bowl
In a large non-stick skillet, melt butter over medium heat
Pour in the egg mixture and cook until the eggs are set, flipping once
Cut the omelette into small pieces
Serve the soup hot, topped with macaroni and pieces of the omelette
Sprinkle scallion and crispy bacon on top.
