Spinach Dill Soup with Soft Boiled Eggs
Serves
4
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 6 green onions
- 2 tbsp (30 mL) butter
- 3 cloves garlic, chopped
- 4 cups (1 L) sodium-reduced chicken broth
- 1 cup (250 mL) peeled chopped Yukon Gold potatoes
- 2 bay leaves
- 5 oz (145 g) spinach
- 2 tbsp (30 mL) chopped fresh dill
- ½ tsp (2.5 mL) salt
- ¼ tsp (1.25 mL) pepper
- Pinch cayenne pepper and ground nutmeg
- ⅓ cup (75 mL) 2% plain Greek yogurt
- 2 tbsp (30 mL) lemon juice
- 4 eggs
- 4 dill sprigs (optional)
Instructions
- Step 1
Chop green onions, separating white and green parts. Melt butter in large saucepan set over medium heat; cook white parts of green on-ions and garlic for 1 to 2 minutes or until starting to soften.
- Step 2
Add broth, potatoes and bay leaves to saucepan; bring to boil. Reduce heat to medium-low; simmer for 10 to 12 minutes or until potatoes are tender. Remove bay leaves. Stir in spinach, dill, remaining green onions, salt, pepper, cayenne, and nutmeg; cook for 1 to 2 minutes or until spinach wilts.
- Step 3
Using blender, purée soup until smooth; return to pan and bring to simmer. Remove from heat; stir in yogurt and lemon juice.
- Step 4
Meanwhile, place cold eggs in saucepan in single layer; add enough cold water to cover eggs by at least 1 inch (2.5 cm). Bring to boil over high heat; boil for 1 minute. Cover and remove from heat. Let stand for 5 to 7 minutes for medium soft boiled eggs. Rinse eggs under cold water and peel; cut each egg in half.
- Step 5
Divide soup among 4 bowls. Top with eggs. Garnish with dill (if using).
Tips
Tip: Serve with toasted rye or pumpernickel bread.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 200 |
| Fat | 11 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 13 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 13 g |
| Sodium | 980 mg |
