Garlic Soup

• 6 cups vegetable stock
• 2 1/2 Tbsp. cumin seed
• 6 Tbsp. parsley, chopped finely
• 13 cloves of garlic, crushed
• 3 eggs
• salt and pepper to taste
• fresh parsley for garnish

In a soup pot, heat to boiling the vegetable stock and cumin seed. Add the parsley and garlic.

Beat in a bowl, the eggs (or egg substitute), salt and pepper to taste. Add some of the vegetable broth to the egg mixture to heat. Stir the egg mixture into the hot soup and whisk. Simmer for 10 minutes. Garnish with chopped parsley.

• Yields: 6 servings
• Preparation Time: 30 minutes