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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.

Annie Peterson
Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary

active:
45 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 21.5g; carbohydrates 14g; dietary fiber 4.6g; sugars 3.4g; fat 14.9g; saturated fat 3.5g; cholesterol 198.8mg; vitamin a iu 6402.1IU; vitamin c 124.5mg; folate 114.8mcg; calcium 166.1mg; iron 4.7mg; magnesium 89mg; potassium 817.9mg; sodium 671.4mg.
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