Would you, could you make this creamy green soup recipe? How about if we told you it's dairy-free--just flavorful pureed veggies topped with a perfectly poached egg and ham? Trust us, whether you eat it in a box or with a fox, in a house or with a mouse, both you and your kids will love this storybook-perfect soup. Source: EatingWell Magazine, Soup Cookbook

Annie Peterson
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Ingredients

Directions

  • Heat 1 tablespoon oil in a large pot over medium heat. Add ham (or prosciutto) and cook, stirring often, until lightly browned, about 3 minutes. Transfer to a plate; set aside.

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  • Add the remaining 1 tablespoon oil and onion to the pot. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Add broth, broccoli, cauliflower, thyme and salt. Reduce heat to a simmer, cover and cook until the broccoli is very tender, about 6 minutes. Add spinach and parsley. Remove from heat and let stand, covered, until the spinach is wilted, about 5 minutes. Puree the soup in the pot with an immersion blender or in batches in a regular blender. (Use caution when blending hot liquids.) Cover to keep warm.

  • Meanwhile, bring water and vinegar to a boil in a large saucepan. Reduce to a bare simmer. Gently stir in a circle so the water is swirling around the pan. Break an egg into a small bowl, then submerge the lip of the bowl into the simmering water and gently add the egg. Working quickly, repeat with the remaining eggs. Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.

  • Serve the soup topped with a poached egg, some ham (or prosciutto) and parsley, if desired.

Nutrition Facts

266 calories; 14.9 g total fat; 3.5 g saturated fat; 199 mg cholesterol; 671 mg sodium. 818 mg potassium; 14 g carbohydrates; 4.6 g fiber; 3 g sugar; 21.5 g protein; 6402 IU vitamin a iu; 125 mg vitamin c; 115 mcg folate; 166 mg calcium; 5 mg iron; 89 mg magnesium;