Green Eggs & Ham Soup

Green Eggs & Ham Soup

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From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil, divided
  • 4 ounces thick-cut ham or prosciutto, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 cups chopped broccoli florets
  • 2 cups chopped cauliflower florets
  • 2 teaspoons fresh thyme leaves
  • ⅛ teaspoon salt
  • 4 cups baby spinach
  • ¼ cup chopped fresh parsley, plus more for garnish
  • 8 cups water
  • 2 tablespoons distilled white vinegar
  • 4 large eggs

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Serve the soup topped with a poached egg, some ham (or prosciutto) and parsley, if desired.

Nutrition information

  • Serving size: 1½ cups soup & 1 egg
  • Per serving: 266 calories; 15 g fat(4 g sat); 5 g fiber; 14 g carbohydrates; 22 g protein; 115 mcg folate; 199 mg cholesterol; 3 g sugars; 0 g added sugars; 6,402 IU vitamin A; 125 mg vitamin C; 166 mg calcium; 5 mg iron; 671 mg sodium; 818 mg potassium
  • Nutrition Bonus: Vitamin C (208% daily value), Vitamin A (128% dv), Folate (29% dv), Iron (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ fat, 1 lean protein, 1 medium-fat protein

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