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

Stir in the spinach and herbs until wilted.

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

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.

Pour into a bowl and top with the poached egg.

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