Vegetable Soup with Poached Eggs

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is usually more affordable and has a longer shelf life.

eggs

💰Cheaper: tofu

Tofu can be a lower-cost protein alternative for those avoiding eggs.

Welcome to my home and yard; I'm going to show you how to make this wonderful soup.

Cut Swiss chard first and set aside; shred the leaves for later.

Add celery, carrots, onion, garlic, and parsley to a food processor and whirl until fine.

Heat olive oil in a heavy soup pot and add the finely chopped vegetables; season with salt and pepperoncino.

Let the vegetable water evaporate to enhance flavor.

Add tomato paste to the pot and toast it for additional flavor.

Pour in plain water to cover the vegetables; cover the pot and let it cook for 40 minutes.

After 40 minutes, add the Swiss chard to the soup.

Bring the soup to a gentle boil and prepare to poach eggs.

Use a small bowl to gently slide eggs into the soup without breaking them; ensure the soup is gently boiling.

Cover the pot and let the eggs cook until soft.

Prepare crusty toasted bread with a little butter if desired; place on the bottom of serving bowls.

Once the eggs are done, use a slotted spoon to place them on top of the bread in the bowls.

Ladle soup over the bread and egg, and sprinkle cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens