Serves 1

• 3 tablespoons of Corn oil
• 2 large (1-1/2 cups) onions, chopped
• 1/2 tablespoons of Salt, or to taste
• 4 cups of Water
• 2 medium Potatoes, peeled & cut into 1inch cubes
• 2 large Carrots, cut into 1-" cubes
• 2 Ribs celery w/leaves, sliced
• 1/4 tablespoons of Pepper
• 1/4 tablespoons of Ground cinnamon
• 1 Egg, beaten
• 2 tb Fresh flat-leaf parsley, chopped

This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times.

1. Heat oil in a soup pan, add onions & 1/4 teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle with parsley. Serve hot. Serves 4 to 6.