Watercress Soup with a Poached Egg

A vibrant blended watercress soup served with a perfectly poached egg and a garnish of grated cheddar cheese.

Vegetarian Healthy Soup Quick Watercress Egg

Estimated Nutrition

Calories

138.2

kcal / serving

138.2 kcal total

Carbs

3.8g

per serving

3.8 g total

Fat

9.1g

per serving

9.1 g total

Protein

10.4g

per serving

10.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

piece

Egg

free-range

tbsp

Cheddar

grated

Liquids

300

Vegetable Stock

Vegetables

handful

Watercress

stems removed

Method

Ladle soup into a bowl and top with the egg and cheddar.

Simmer 300ml of vegetable stock in a pan.

Stir in the watercress and simmer for 2 minutes until wilted.

Blend the mixture with a stick blender until smooth and keep warm.

Simmer water with vinegar in a separate pan.

Swirl the water to create a whirlpool and pour the egg into the center.

Poach the egg for 3 minutes until white is set and drain on paper.