Spinach soup with egg and ham
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 large Onions, sliced4 slices of ham, or 2 if using thick slices10 oz mixed spinach & watercress, or whatever greens you prefer - for this recipe I used 5 oz of "Salad/Bagged: Power Greens/Spinach, Mizuna, Chard, Kale (Simple Truth Organic)" and 5 oz of spinach to calculate the nutritional value0.5 tsp Nutmeg (ground) 2 large eggs, soft-boiled1/2 vegetable stock cube in 2 cups of water OR 2 cups of vegetable stock (or 1 cup liquid stock & 1 cup of water) - basically you want 2 cups of liquidGround pepper, to tasteOPTIONAL - 1 Tbsp of red pepper flakesOPTIONAL - 2 garlic coves, minced
1 - Put onion, garlic, ham, stock & water, greens, red pepper flakes and nutmeg in a pot; season with pepper. Bring to the boil over a medium heat, turn down low, cover and simmer for about 30 minutes until rich and creamy. Do not be tempted to add more water, the greens will shrink down.
2 - Meanwhile, put the eggs in a pan of cold water. Bring to the boil over a high heat, turn down heat to low and leave to simmer for 5 minutes until eggs are soft-boiled. Remove from water and leave until cool enough to handle. Shell eggs and cut into halves.
3 Remove the soup from the heat, and sprinkle with a twist of pepper to serve.
Serving Size: serves 2
2 - Meanwhile, put the eggs in a pan of cold water. Bring to the boil over a high heat, turn down heat to low and leave to simmer for 5 minutes until eggs are soft-boiled. Remove from water and leave until cool enough to handle. Shell eggs and cut into halves.
3 Remove the soup from the heat, and sprinkle with a twist of pepper to serve.
Serving Size: serves 2
Nutritional Info Amount Per Serving
- Calories: 210.5
- Total Fat: 5.3 g
- Cholesterol: 211.0 mg
- Sodium: 335.8 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 4.9 g
- Protein: 10.8 g
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