Spinach, Egg and Potato Soup

    30 minutes

    This is a Mediterranean style soup recipe with potatoes, spinach and eggs with just a hint of lemon. It is great served with a crusty European style bread.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • 3 cups vegetable stock
    • 1 large onion, diced
    • 3 garlic cloves, crushed
    • 300g fresh spinach
    • 2 tablespoons lemon juice
    • 1 tablespoon fresh oregano
    • 3/4 cup potato, peeled and cut into cubes about 1cm
    • 2 large eggs, lightly whisked
    • salt and freshly ground black pepper, to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine the stock, onion and garlic in a saucepan then heat for 5 minutes. Add the potatoes and cook until cooked. About 15 minutes.
    2. Add the spinach, lemon juice and oregano then reduce the heat, cover and simmer for 3–4 minutes until the spinach is tender.
    3. While gently simmering drizzle the beaten eggs into the soup, keep stirring so you don't get clumps of egg. Season to taste.
    4. Serve immediately, with a good crusty bread.

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