Garlic Soup with Poached Eggs

Garlic has been used for centuries for its medicinal properties and is known for its strong flavor and aroma.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Garlic Soup with Poached Eggs

Cooking Method: Boiling, Simmering Cuisine: International Courses: Breakfast, Dinner, Lunch, Soup Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 clove Garlic cloves
• 2 teaspoon Olive oil
• 1 medium Onion
• 2 medium Potatoes
• 4 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 large Eggs
• 2 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic and onion, and cook until softened.
2. Add potatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
3. In a separate pot, bring water to a gentle simmer. Crack eggs into separate small cups or bowls. Carefully slide eggs into the simmering water and poach for 3-4 minutes, until the whites are set but the yolks are still runny.
4. Remove poached eggs from the water using a slotted spoon and set aside.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Serve the soup hot, topped with a poached egg and a sprinkle of fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.