This soup is health in a glass. It’s so full of vitamins and proteins it’s amazing it still tastes as good as it does. As I have eggs from my own hens, I serve this soup with a raw egg yolk on top. You can alternatively use a poached egg instead.
For poached eggs: In a medium pot, bring water to a boil. Add vinegar and bay leave, over medium high heat. When boiling, turn off the heat. One by one, break the eggs into a scoop and transfer carefully to the pot. Poach for three to five minutes. Using a skimmer, remove the egg from the pot, strain and set aside.
For the soup: In a blender, combine green and red pepper, carrot, cucumber, salt, and beer. Blend until smooth. Transfer to serving bowls. On the cutting board rub the oregano leaves together with some coarse salt, until semi-crushed. This helps the herb release its flavor. Garnish the soup with poached egg and salt and oregano mixture.