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