Spinach soup

Spinach soup

Total: 30 Min. | Active: 30 Min.
vegetarian, healthy and balanced
Nutritional value / person: 183 kcal
, Fat: 7 g
, Carbohydrate: 16 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 fresh eggs
water, boiling


1 litre vegetable bouillon
400 g potatoes (waxy), cut into approx. 1 cm cubes
1 broccoli (approx. 300 g), cut into florets
15 g ginger, thinly sliced
300 g leaf spinach, roughly chopped
1 lime, rinsed with hot water, dabbed dry, use a little grated zest and 2 tbsp of juice
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How it's done

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Cook the eggs in boiling water for approx. 7 mins., rinse briefly in cold water and peel.


Bring the stock to the boil, add the potatoes, simmer for approx. 5 mins. Add the broccoli and ginger, simmer for approx. 5 mins. Add the spinach, lime zest and juice, return to the boil. Plate up the soup, cut the eggs in half, arrange on top.

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