This is a delicious and lean lunch dish, full of nutrients and flavour. The spinach and broccoli are like natural multi-vitamins, providing plenty of fibre and some protein as well as vitamins A, B6 and C. Along with high-quality protein from the eggs, the soup is a nutrition powerhouse. Rye bread – in particular dark rye bread – is a great alternative to wheat, since it contains more fibre and causes a lower insulin response, which may mean less fat storage. The creamy texture of avocado makes a perfect spread for the toast and contains lots of healthy fats.
- Bring the water to the boil in a medium pan, add the ginger and bouillon powder, turn the heat down and simmer for 3 minutes.
- Add the broccoli stems and baby spinach and, stirring in a clockwise circular motion, gently pour in the beaten egg white(s) – you will see a flower pattern emerge.
- Season with the rapeseed oil, sesame oil, sea salt and black pepper.
- Toast the rye bread and spread with the avocado, then eat immediately with the soup.
Extract from Eat Clean: Wok Yourself to Health by Ching-He Huang (Harper Thorsons, £9)