Spinach soup with poached egg
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
-
Melt the butter in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the sweet potato and stock and bring to a gentle simmer for 5-6 minutes, or until the sweet potato is tender.
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Add the spinach and herbs and stir until wilted, then add the cream and blend until smooth with a stick blender.
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To serve, ladle the soup into a serving bowl and top with the poached egg. Drizzle over the sesame oil and garnish with the chopped herbs.
Ingredients
- 25g/1oz butter
- ¼ onion, chopped
- 2 garlic cloves, crushed
- ½ sweet potato, peeled and cubed
- 300ml/10fl oz chicken stock
- 2 handfuls spinach leaves
- 4 tbsp chopped fresh mixed herbs (basil, parsley, chervil, chives)
- 50ml/2fl oz double cream
To serve
- 1 free-range egg, poached
- 1 tbsp sesame oil
- 1 tbsp chopped mixed fresh herbs (basil, parsley, chervil, chives)
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