Allotment Soup

Olive oil
1 onion, chopped
1 cup of any vegetables and herbs, finely chopped
1 tsp cornflour
1 pint of stock (or water with miso or balsamic
2 eggs
Black pepper and sea salt

Fry the chopped onion in a little olive oil, add finely chopped clove of garlic.

Add the finely chopped vegetables and herbs. Stir in the teaspoon of cornflour.

Add a pint of stock, or water with miso or balsamic vinegar. Simmer for 5 minutes, season to taste.

Carefully crack in a couple of eggs and cook gently for 3 minutes.