Herbed Asparagus Soup with Spinach and Egg Recipe

Healthy asparagus in a soup that has been seasoned with herbs, spinach and poached eggs
Yield: 6    Preparation Time: 15 minutes    Cooking Time: 30 minutes
The essence of spring is captured in this soup that combines the flavor of asparagus, leeks, spinach and fresh herbs topped with poached egg. A delicious soup indeed!


675g of fresh asparagus, ends trimmed and cut into 1-inch slices
1 large leek, washed, cut in half lengthwise and sliced thinly crosswise
100g of fresh baby spinach leaves
6 eggs, poached and seasoned with salt, pepper and paprika
1tsp of garlic, minced
1tsp of paprika
750ml of water
2tbsp of olive oil
2tbsp of chicken stock concentrate
2tbsp of flat-leafed parsley leaves and chives, chopped
Kosher salt
Freshly ground black pepper

Recipe Instructions

Cooking the asparagus and leeks

Get a pot and put it over medium heat. Pour the olive oil and once hot, sauté the sliced leeks. Season it with some salt and pepper, stirring occasionally. Cook the leeks for about ten minutes. After that, add the minced garlic and paprika, stir and cook for about 2 minutes before adding the asparagus and chicken stock concentrate. Stir.

Pour the water, cover and allow the asparagus to boil for approximately 15 minutes or until the spears are tender. Once this has been completed, add the baby spinach leaves on top, cover and cook for another minute. Turn off the heat and allow it to cool to room temperature.

Blending into a soup

Pour the soup in a blender and blend into a smooth puree. If need be, blend it in batches. Transfer the soup in 6 serving bowls. Top the soup with the seasoned poached eggs and garnish with a few parsley leaves and chives. Serve hot.