Spinach and potato soup

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 500 g Spinach
  • 200 g Sorrel
  • 750 g Potatoes
  • 1 Onion
  • 1 Parsley root
  • 2 TABLESPOONS Oil
  • 1 l Vegetable broth
  • 2 Eggs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp coarsely ground pepper

Directions

  1. 1

    Clean, wash and drain the spinach and sorrel. Cut sorrel into fine strips. Peel, wash and dice the potatoes. Peel and chop onion and parsley root.

  2. 2

    Fry both in hot oil. Add the potatoes and spinach and steam briefly. Add stock, season with salt and pepper and cook for 15-20 minutes. Add sorrel 5 minutes before the end of cooking time. In the meantime, boil eggs for 10 minutes in boiling water until hard.

  3. 3

    Quench cold, peel and cut in half lengthwise. Put one half of each egg on a soup plate. Pour soup over them.

Nutrition Facts

KCAL
250 kcal
CARBS
31 g
FATS
9 g
PROTEINS
12 g