Broccoli soup with spinach

To turn a regular vegetable soup into an interesting dish, you just need to add an egg to it. But not an ordinary one, but a poached egg. If it is cooked correctly, then when cut, the yolk will flow out, mix with the broth, forming an amazing creamy, silky texture and successfully shading the taste of vegetables. We highly recommend giving it a try.

Ingredients

• 1.5 l vegetable or chicken broth
• 2 heads of broccoli, about 800 g total
• 100 g baby spinach
• 4 medium potatoes
• 1 stalk of leeks, only white and light green parts
• 3 cloves of garlic
• 5 sprigs of thyme
• 1 bay leaf
• olive oil
• a pinch of chili flakes
• 6 eggs
• 2 tbsp. l. vinegar 9%
• 6-8 sprigs of dill
• salt, freshly ground black pepper

Directions

1. Chop and rinse the leeks well. Peel potatoes and cut into cubes. Disassemble the broccoli into small florets. Peel and chop the garlic.
2. Heat olive oil in a saucepan and sauté the leeks with a pinch of salt until soft, 5-7 minutes. Add chili flakes, garlic and potatoes, stir. Pour in vegetable stock and bring to a boil. Add broccoli, thyme and bay leaves and cook for 10-15 minutes, until potatoes are tender.
3. Remove the bay leaf from the saucepan and blend the soup with a blender. Season with salt and pepper. Remove the pan from heat and add the spinach to the soup. Cover the pot with a lid and leave for 3 minutes. - spinach will fade during this time, then stir.
4. Boil water in a ladle, salt and add vinegar. Break the egg into a cup, twirl the water in the ladle with a funnel and carefully pour the egg. Cook for 3 minutes, then carefully remove with a slotted spoon and transfer to a saucer. In this way, boil all the eggs.
5. Pour the soup into bowls and place the poached egg on top. Drizzle with olive oil and sprinkle with freshly ground black pepper and finely chopped dill.