Simple Prawn, Pea and Broccoli Broth

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   Cut the broccoli into small florets and cut off the tips of the sugar snap peas.

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   Put them on to steam together for about 5 minutes.

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   While they are steaming pour a dash of vinegar into a pan of boiling water.

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   Use a wooden spoon to stir the water rapidly to create a whirlpool like effect before dropping the egg whites into the centre to poach.

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   After about 2 minutes remove the egg whites from the water and cut up into chunks about half an inch in size, placing in the bottom of the bowl you wish to eat from.

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    Mix the stock cube with the boiling water and put into a sauce pan.

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    Add the sugar snap peas, the broccoli, the prawns and the Moroccan spices to the stock and mix together.

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    5.

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    Simmer together for about 3 minutes before pouring over the egg whites.

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    Mix the egg whites through the broth and enjoy.

* Per serving · 4 servings · Values may vary.