Egg Drop Soup
4 cups of vegetable stock or broth
3 cups of roasted and chopped carrots, celery and green onions
3 eggs well beaten
salt and pepper to taste
Place chopped vegetables on baking sheet. Sprinkle with olive oil, salt and pepper and roast in a 350 oven for 30 minutes or until done.
Add vegetable broth or stock to large pan and heat until almost to a boil, add roasted vegetables.
Let broth come to a boil and add beaten eggs a little at a time, stirring the entire time. Cook for 1 minute and serve.