Watercress Soup with Poached Egg

A vibrant vegetarian soup featuring sautéed onions, garlic, and fresh watercress, topped with a perfectly poached free-range egg.

Vegetarian Healthy Soup Watercress Egg

Estimated Nutrition

Calories

315.4

kcal / serving

315.4 kcal total

Carbs

8.5g

per serving

8.5 g total

Fat

26.8g

per serving

26.8 g total

Protein

10.2g

per serving

10.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

Liquids

150

Vegetable Stock

NutsSeeds

clove

Garlic

chopped

OilsFats

Olive Oil

extra to serve

Vegetables

0.5

piece

Onion

finely sliced

bunch

Watercress

stalks and leaves separated

Method

Drizzle with 5ml of olive oil and serve immediately.

Lift the egg with a slotted spoon and place it in the soup.

Create a whirlpool in boiling salted water and simmer the egg for four minutes.

Sauté the watercress stalks and garlic for one minute.

Heat 15ml of olive oil in a saucepan and cook the onion until soft.

Add watercress leaves, blend until smooth, and strain through a sieve.

Add 150ml of stock, bring to the boil, and simmer for five minutes.