Spinach and egg soup
Description
The recipe won't take much time. I like making this soup with chicken broth—it turns out nutritious yet light on the stomach. You can prepare the soup with any other broth or even with water. It's a quick, diet-friendly, and truly delicious dish for any menu. Serve it perfectly with toasts or croutons instead of regular bread. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. I will be cooking with chicken broth, but you can replace it with any other broth or use water. Wash the spinach and dry it.
- 2
Step 2
Pour the broth into a saucepan and place over heat. Bring to a boil.
- 3
Step 3
Meanwhile, cut the potatoes into cubes.
- 4
Step 4
As soon as the broth comes to a boil, add the potatoes and cook for 15 minutes.
- 5
Step 5
While the potatoes are boiling, heat a frying pan with oil. Add the diced onion and grated carrot.
- 6
Step 6
Sauté until soft.
- 7
Step 7
When the potatoes are ready, transfer the contents of the skillet to a pot. Adjust the seasoning with salt and cook for another 3 minutes.
- 8
Step 8
Chop the spinach with a knife or tear it by hand.
- 9
Step 9
Add to the saucepan.
- 10
Step 10
Stir, remove from heat, cover with a lid, and let it steep for 10 minutes.
- 11
Step 11
Pour the soup into bowls, adding half an egg to each. I cut the half into two pieces. You can garnish the soup with herbs and sprinkle with ground pepper.