Spring Vegetable Breakfast Soup with Poached Eggs and Fresh Herbs
A light yet satisfying savory breakfast soup loaded with tender spring vegetables, white beans, and perfectly poached eggs. This nourishing bowl brings warmth and comfort to your morning with fresh herbs and a hint of lemon.
Ingredients
- 1.2 liters vegetable stock
- 1 tablespoon olive oil
- 1 leek, white and light green parts, thinly sliced
- 2 cloves garlic, minced
- 150g asparagus, trimmed and cut into 3cm pieces
- 150g fresh peas (or frozen)
- 100g baby spinach
- 1 can (400g) cannellini beans, drained and rinsed
- 4 large eggs
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- 4 tablespoons grated Parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat. Add the sliced leek and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable stock and bring to a gentle boil. Add the asparagus pieces and cook for 3 minutes.
Add the peas and cannellini beans, then simmer for another 3-4 minutes until vegetables are tender but still vibrant.
Stir in the baby spinach and let it wilt for 1 minute. Season with salt, pepper, lemon juice, and lemon zest.
In a separate wide pan, bring water to a gentle simmer and add white wine vinegar. Create a gentle swirl and carefully crack eggs one at a time into the water. Poach for 3-4 minutes until whites are set but yolks remain runny.
Ladle the hot soup into four bowls. Using a slotted spoon, place one poached egg on top of each serving.
Garnish with fresh dill, chives, and grated Parmesan cheese. Serve immediately with crusty bread if desired.
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