Spinach Soup with Poached Eggs
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 496.1 μg | (827 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 242 μg | (81 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,052 mg | (26 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spinach
- 2 sticks Celery
- 1 onion
- 1 small dried red chili pepper
- 4 Tbsps olive oil
- 1 l Vegetable broth (Instant powdered)
- 10 Cherry tomatoes
- 4 fresh eggs (poached)
- 4 slices white Bread
- salt
- freshly ground pepper
Preparation steps
1.
Rinse spinach. Rinse, trim and cut celery into 2 cm (approximately 3/4-inch) pieces. Peel and finely chop onion.
2.
Heat the oil in a large saucepan over low heat. Sauté celery, onion and whole chile. Add spinach and cook, stirring, until wilted. Add broth and cook over low heat, about 15 minutes. Season with salt and pepper.
3.
Toast bread slices. Divide soup among four bowls and top with toast slices. Remove eggs from cooking water with a slotted spoon, drain well and place on toast slices.
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