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Spinach Soup with Poached Egg

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

VegetarianHealthySoupQuickLunchSpinach

Estimated Nutrition

Per Serving Total
Calories 685.2 kcals 685.2 kcals
Carbohydrates 23.2 grams 23.2 grams
Fat 58.4 grams 58.4 grams
Protein 18.5 grams 18.5 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
50
ml
Double Cream
1
piece
Egg
free-range, poached
Liquids
300
ml
Chicken Stock
vegetable stock can be substituted for vegetarian diets
NutsSeeds
2
clove
Garlic
crushed
4
tbsp
Mixed Herbs
basil, parsley, chervil, chives; chopped
1
tbsp
Mixed Herbs
extra for garnish
OilsFats
1
tbsp
Sesame Oil
for drizzling
Vegetables
0.25
piece
Onion
chopped
0.5
piece
Sweet Potato
peeled and cubed
2
handful
Spinach
leaves

Steps

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