Paleo Herby Spinach Soup
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps flaxseed
- ½ tsp Chili powder
- 1 tsp ground Black pepper
- 4 Tbsps flaxseed
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 handfuls Spinach (roughly chopped)
- 1 bunch parsley (roughly chopped)
- 2 sprigs mint (roughly chopped)
- 2 sprigs Tarragon (roughly chopped)
- 4 cups vegetable stock (or water)
- 2 Tbsps white wine vinegar (to taste)
- 4 eggs
Preparation steps
1.
Mix together the linseeds, chilli powder and pepper and set aside.
2.
Heat the oil in a large pan and gently cook the onion until soft but not brown. Add the garlic, cook for two minutes then add the spinach, parsley, mint and tarragon and stir well. Add the stock or water, bring to a boil and simmer gently for 10 minutes. Transfer the soup to a blender, blend until smooth then pass through a fine sieve and return the soup to the pan and reheat gently.
3.
Bring a large pan of water to a gentle simmer then add the vinegar. Stir the water with a wooden spoon or whisk to create a whirlpool then carefully break the eggs into the water and poach for three minutes.
4.
While the eggs are cooking, spoon the soup into four warmed bowls. When the eggs are cooked, remove from the water with a slotted spoon, gently shaking off any excess water, and lower an egg into each bowl. Scatter over the linseed mixture and serve immediately.
