lunchvegetarianEuropean

Carrot-Pumpkin Puree Soup with Poached Egg and Sautéed Spinach

Name: Carrot-Pumpkin Puree Soup with Poached Egg and Sautéed Spinach
Total time: 25 min
Yield: 4 servings
Cuisine: European
Ingredients: 8 medium carrots; 800 g pumpkin or butternut squash; 1600 ml vegetable or chicken broth; 400 g fresh spinach; 4 tbsp butter or ghee; 1 tsp nutmeg; 1 tsp salt; 0.5 tsp black pepper; 4 large eggs; 4 tsp white vinegar; 2 tbsp olive oil; 2 cloves garlic

25 min 4 servings 462 kcal

A comforting and nutrient-dense lunch featuring a velvety carrot-pumpkin puree soup topped with a protein-rich poached egg, paired with a quick sautéed spinach side for added fiber and iron.

Ingredients

8 medium carrots
800 g pumpkin or butternut squash
1600 ml vegetable or chicken broth
400 g fresh spinach
4 tbsp butter or ghee
1 tsp nutmeg
1 tsp salt
0.5 tsp black pepper
4 large eggs
4 tsp white vinegar
2 tbsp olive oil
2 cloves garlic

Nutrition

Calories462kcal

Protein11g

Carbs25g

Fat28g

Fiber4g

Instructions

1Peel and roughly chop the carrots and pumpkin into even-sized pieces to ensure uniform cooking. Place them in a large pot.
2Pour the broth over the chopped vegetables in the pot. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook for 20 minutes at a gentle bubble, or until the vegetables are fork-tender and easily mashed.
3Rinse the spinach thoroughly under cold water to remove any grit. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
4Remove the pot from heat. Add butter, nutmeg, salt, and black pepper to the cooked vegetables. Use an immersion blender to puree the mixture directly in the pot until completely smooth and velvety, about 2-3 minutes. Keep warm on low heat.
5Fill a small saucepan with water and bring to a gentle simmer over medium heat, around 90°C. Add vinegar to the water. Crack one egg into a small cup. Create a gentle swirl in the water with a spoon and carefully slide the egg into the center. Poach for 3 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and set aside on a paper towel. Repeat for remaining eggs.
6Heat olive oil in a large skillet over medium heat, around 160°C. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Add spinach in handfuls, stirring constantly for 2-3 minutes until wilted and bright green. Season with salt.

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