Spinach Soup with a Soft Poached Egg

A creamy blended spinach soup topped with a perfectly poached egg and seasoned with freshly ground black pepper.

Vegetarian Healthy Soup Quick Spinach

Estimated Nutrition

Calories

632.4

kcal / serving

632.4 kcal total

Carbs

13.5g

per serving

13.5 g total

Fat

58.2g

per serving

58.2 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

100

Double Cream

piece

Egg

free-range

Liquids

300

Vegetable Stock

NutsSeeds

clove

Garlic

finely chopped

Black Pepper

freshly ground, to serve

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

finely chopped

150

Baby Spinach

Method

Pour soup into a bowl, top with the egg, and season with black pepper.

Heat olive oil in a pan and fry the chopped onion and garlic for 3 minutes.

Add half the spinach and 300ml vegetable stock then simmer for 5 minutes.

Stir in double cream and the remaining spinach then blend until smooth with a hand blender.

Boil 75ml white wine vinegar with 150ml water and stir to create a whirlpool.

Crack the egg into the water and cook for 3 minutes until the white sets.

Remove the egg with a slotted spoon and drain on kitchen paper.