Spinach Soup with Poached Egg

Sautéed onion, garlic, and sweet potato simmered with spinach and cream, then blended and topped with a poached egg.

Vegetarian Healthy Soup Quick Lunch Spinach

Estimated Nutrition

Calories

685.2

kcal / serving

685.2 kcal total

Carbs

23.2g

per serving

23.2 g total

Fat

58.4g

per serving

58.4 g total

Protein

18.5g

per serving

18.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

piece

Egg

free-range, poached

Liquids

300

Chicken Stock

vegetable stock can be substituted for vegetarian diets

NutsSeeds

clove

Garlic

crushed

tbsp

Mixed Herb

basil, parsley, chervil, chives; chopped

OilsFats

tbsp

Sesame Oil

for drizzling

Vegetables

0.25

piece

Onion

chopped

0.5

piece

Sweet Potato

peeled and cubed

handful

Spinach

leaves

Method

Finish with a drizzle of sesame oil and extra chopped herbs.

Melt 25g of butter in a pan and fry the onion and garlic for 3 minutes until soft.

Add the sweet potato and 300ml of stock then simmer for 6 minutes until tender.

Stir in the spinach and herbs until wilted.

Add 50ml of cream and blend with a stick blender until smooth.

Pour into a bowl and top with the poached egg.