Health passion

PREP: 10 MINUTES
COOK: 40 MINUTES
MAKES: 4 SERVINGS
6 cups chicken broth; 6 garlic cloves, crushed; 3 bunches of dhania; 3 eggs; ½ cup pasta, simmered; for puree; 2 bunches of dhania; 2 tbsp olive grease; salt, kali mirch powder, to tang; ½ tsp lemon skin.
1. Take the soup, add garlic, dhania, olive grease and ground kali mirch and fetch it to the simmer. Bake open for 15 minutes and strain and return to the pot.
2. To arrange the dhania puree mix the garlic, salt, lemon skin, and dhania and drizzle the grease slowly for about minuet and then out it in a bowl.
3. Poach the eggs in a pan using a little soup. Simmer the soup. To serve the soup, place 2tsp of dhania puree in the bottom of each bowl.
4. Top up with pasta, with the poached egg and ladle warm broth over the eggs.
5. Decorate with dhania leaves and olive grease and dish up warm.
EACH SRVINGS: 324 calories; 14gm protein; 18gm carbohydrate; 21gm total fat; 0gm fibre; 134mg cholesterol; 562mg sodium.