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Spinach soup with poached egg

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To serve

  • 1 free-range egg, poached
  • 1 tbsp sesame oil
  • 1 tbsp chopped mixed fresh herbs (basil, parsley, chervil, chives)


  1. Melt the butter in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the sweet potato and stock and bring to a gentle simmer for 5-6 minutes, or until the sweet potato is tender.

  2. Add the spinach and herbs and stir until wilted, then add the cream and blend until smooth with a stick blender.

  3. To serve, ladle the soup into a serving bowl and top with the poached egg. Drizzle over the sesame oil and garnish with the chopped herbs.

How-to videos

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How to poach an egg