Creamy Veggie Soup with Poached Egg

Be the first to review

Poached eggs make this soup eggs-tra special!


6 minutes

Prep time

18 minutes

Cook time

317 cal.

Per serving


Make sure you have...

Butter (unsalted) (1 Dab), 
Water (1 cup)


Stovetop, Immersion blender, Pot (small)


Broccoli (fresh)

Step 1

Wash the broccoli. Cut it into florets.

Peas (frozen)
Broccoli (fresh)

Step 2

Melt a dab of butter in a saucepan over medium heat. Add the broccoli, minced garlic & most of the peas (reserving a few for garnish).

Peas (frozen)
Broccoli (fresh)

Step 3

Cook, stirring for 2 min.

Step 4

Add 1 cup of water (per person). Reduce the heat to low, cover & simmer for 12 min.

Step 5

Purée the veggies with an immersion blender, blender or food processor.

Heavy cream

Step 6

Add the cream. Season with salt & pepper. Blend again until all is smooth & creamy.


Step 7

Break each egg into a separate small bowl.

Step 8

Bring a pot of water to a boil. Using a spoon, swirl the water to create a whirlpool.


Step 9

Gently slip the eggs into the center of the whirlpool, one at a time. Let each egg cook for 2 min. Remove with a slotted spoon & drain.

Peas (frozen)
Heavy cream

Step 10

Ladle the soup into bowls. Carefully lay one egg in the center of each soup bowl. Garnish with the remaining peas & a swirl of cream (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy317 cal.
Fat24 g
Carbohydrates13 g
Protein14 g
Fiber5 g

On average, one serving of the recipe "Creamy Veggie Soup with Poached Egg" contains 317 Energy, 24 g of Fat, 13 g of Carbohydrates, 14 g of Protein, 5 g of Fiber.

Any feedback you want to share with us on this recipe?

Creamy Veggie Soup with Poached Egg