Recipes

Hearty Vegetable Soup Topped With Eggs

By Chef Kimberly Lallouz
This hearty vegetable soup is topped with protein-rich eggs, making it perfect for chilly afternoons or evenings and, ensuring you stay warm and satisfied.
Serves 4
Prep Time 25 min
Cook Time 18 min
Print Recipe

Ingredients

  • 6 eggs
  • 2 tbsp (30 mL) olive or grapeseed oil
  • 6 shiitake or button mushrooms, stems removed, sliced thinly
  • ½ onion, diced
  • 1 tsp (5 mL) of salt
  • ½ tsp (2.5 mL) freshly ground pepper
  • 1 carrot, peeled and diced
  • 2 branches of celery, diced
  • ½ butternut squash, peeled and diced
  • 1 zucchini, skin on, diced
  • 2 cloves of garlic, chopped or grated
  • 1 tomato, chopped
  • 4 cups (1 L) baby spinach
  • ½ cup (125 mL) chopped fresh parsley
  • 4 tbsp (60 mL) parmesan cheese or grated cheese of your choosing
  • Optional Garnish: Espelette peppers or chilli flakes

Instructions

  • Step 1

    Heat the oil in a medium-sized soup pot with a thick base, over medium-high heat. Add the onion, mushrooms, salt and pepper, and cook for 2 minutes, mixing with a wooden spoon.

  • Step 2

    Add the carrots, celery, butternut squash and zucchini, garlic, tomato, baby spinach and parsley, mix and continue cooking for 3 minutes.

  • Step 3

    Cover with 4 cups (1 L) of water and boil. Then lower the heat to medium and cook for 8 minutes without the lid.

  • Step 4

    Lower the heat a little to medium-low. Crack eggs on top of the soup, cover and cook for 3 minutes. Turn off the heat (remove the pot of soup from the stove) and let stand for 3 minutes for a softer egg yolk or 5 minutes for a firm yolk.

  • Step 5

    To serve: In each bowl, serve the soup with the eggs and add a tablespoon (15 mL) of your cheese to the top. You can also garnish the dish with Espelette pepper or chilli flakes and serve with a slice of toasted bread!

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