You can add any vegetables you like to this, preferably those that are in season. I like to use butter or romaine (cos) lettuce.
Heat the oil in a fairly large soup pot. Gently sauté the spring onions and celery until they have softened but not coloured, then add the zucchini, potatoes, peas and half of the lettuce and watercress.
Take the soup off the heat and tip all the egg mixture back into the pot, mixing all the time. Keep mixing, and put the pot back over the lowest possible heat for just a minute so the eggs cook through but don’t scramble. Taste for salt, and serve warm with a generous scattering of parmesan, more lemon juice to taste and a good grinding of black pepper, if you like it.
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