Italian vegetable soup with poached eggs & bread
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This Italian vegetable soup is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. The porcini mushrooms add such deep, earthy flavor that makes it taste like you've been simmering it all day, and they're packed with antioxidants too. What I love most is how simple it is to throw together the soffritto mix does all the hard work for you and then you just top each bowl with a poached egg and some crusty bread. It's comforting, nourishing, and honestly costs very little to make.
Ella x
Ingredients
- 30 gramsporcini mushrooms
- 2 tbspgarlic-infused olive oil(plus 1 tbsp for drizzling)
- 400 gramssoffritto mix
- 400 gramschopped italian tomatoes with herbs
- 500 mlsvegetable stock
- 75 gramstomato purée
- 50 gramsspinach
- 4british blacktail free range medium eggs
- 50 gramsbread
- 30 gramsparmigiano reggiano(grated)
Detail level
Instructions
- 1
Cover the porcini with 150ml boiling water in a bowl. Soak for 10 minutes. Drain, reserving the liquid, and chop roughly.
- 2
Meanwhile, heat the garlic oil in a large pan over a medium heat. Add the soffritto, season and cook for 10 minutes. Add the porcini and soaking liquid, tomatoes, stock and purée. Simmer for 20 minutes, then add the spinach. Crack each egg into the soup, cover with a lid and turn off the heat. Leave to stand for 5-10 minutes or until the whites are set and the yolks still runny.
- 3
Meanwhile, lightly toast the bread and drizzle with garlic oil. Ladle the soup into 4 bowls. Add the toast, place a poached egg on top and season. Serve with grated cheese.
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