Spring Egg Drop Soup – Island Grown Schools

Ingredients

• 1/4 cup olive oil
• 2 medium carrots, peeled & chopped
• 4 small scallions, chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 2 1/2 cups mixed spring vegetables, cut into 1/2" pieces (peas, asparagus and/or spinach)
• 2 eggs
• 1 TBL mint leaves
• 1 TBL chives
• 1 tsp fresh lemon juice