Thursday 29 March 2018

Spinach and Carrot soup with Poached egg 🍳


Carrots (peeled and chopped) - 3 large
Spinach - 1 large bag
Potato (peeled and chopped) - 1

Coconut Milk - 200 ml

Onion (peeled and chopped) - 1 large
Ginger (grated) - 1 teaspoon
Garlic - 2 cloves

Red chilli powder - 1/2 tsp (optional)
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Fennel seed powder - 1/2 tsp (optional)
Turmeric powder - 1/2 tsp (optional)

Olive oil - 1 tbsp
Salt to taste
Pepper to taste

Egg - 4

Spinach and Carrot soup with Poached egg 🍳


  1. Heat oil in large saucepan, over medium heat. 
  2. Add onion and saute gently until softened, but not browned.
  3. Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
  4. Add garlic, ginger, chilli and spices, saute for a further1 minute, stirring occasionally.
  5. Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh).
  6. Add coconut milk, bring to the boil, cover and reduce to a simmer.
  7. Simmer for 20 minutes, stirring occasionally.
  8. Add salt and pepper to taste.
  9. Blend smooth with a hand whisk or in a food processor.
  10. Adjust seasoning if needed.
  11. Poach eggs in water, one by one, add to soup bowls, garnish with black pepper.
  12. Optionally add 1/2 teaspoon of coconut milk to each bowl.

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