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Italian vegetable soup with poached eggs & bread

Italian vegetable soup with poached eggs & bread

By Zoe Magsaysay
10’ Prep time
30’ Cook time
40’ Total time
411 Calories
4 Serving

Summary

Porcini mushrooms, tomatoes and soffritto – a mix of onion, carrot and celery – form the base of this warming soup.
Zoe Magsaysay 0 Followers

Step by Step

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Step 1

Cover the porcini with 150ml boiling water in a bowl. Soak for 10 minutes. Drain, reserving the liquid, and chop roughly.
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Step 2

Meanwhile, heat the garlic oil in a large pan over a medium heat. Add the soffritto, season and cook for 10 minutes. Add the porcini and soaking liquid, tomatoes, stock and purée. Simmer for 20 minutes, then add the spinach. Crack each egg into the soup, cover with a lid and turn off the heat. Leave to stand for 5-10 minutes or until the whites are set and the yolks still runny.
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Step 3

Meanwhile, lightly toast the bread and drizzle with garlic oil. Ladle the soup into 4 bowls. Add the toast, place a poached egg on top and season. Serve with grated cheese.

Ingredient

  • Tomato purée
    Tomato purée
    75 grams
  • Spinach
    Spinach
    50 grams
  • Waitrose british blacktail free range medium eggs
    Waitrose british blacktail free range medium eggs
    4
  • Cooks' ingredients porcini mushrooms
    Cooks' ingredients porcini mushrooms
    30 grams
  • Cooks' ingredients vegetable stock
    Cooks' ingredients vegetable stock
    500 mls
  • Chopped italian tomatoes with herbs
    Chopped italian tomatoes with herbs
    400 grams
  • Garlic-infused olive oil
    Garlic-infused olive oil
    2 tbsp
  • Parmigiano reggiano
    Parmigiano reggiano
    30 grams
  • Cooks' ingredients soffritto mix
    Cooks' ingredients soffritto mix
    400 grams
  • Bread
    Bread
    50 grams

Nutrition Facts

View nutrition facts
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