culinary review

Green Healthy Spinach Soup with Egg Halves

Last Modified: 01/10/11
First Published: 10/04/07
Views: 3531
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Views: 3531
Spinach has a similar “leafy” taste and is also packed with nutritious vitamins, so it will have to do in lieu of nettles. The flavor is very mild and the consistency is nice and creamy. The egg halves go so well with this kind of soup, you definitely don't want to leave them out. Try this on dreary day when you need a little kick, it is quite suitable for a light lunch with some nice hearty bread on the side.
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General Info
Servings: 3
Total Cost: $4.36
Cost Per Serving: $1.45
Total Calories: 718
Calories/Serving: 239
Olive Oil, Extra Virgin 1 Tablespoon 13.50 Grams $0.20 119
Onion, Yellow Diced (1/2 onion, diced) 1/2 Cup 80.00 Grams $0.18 34
Carrots (1 carrot, diced) 1/2 Cup 64.00 Grams $0.07 26
Garlic (2 cloves) 2 Teaspoons 5.67 Grams $0.03 8
Spinach, Frozen (1 pack) * 10.00 Ounces $0.95 67
Vegetable Broth, Low Sodium 3 Cups 720.00 Grams $1.50 45
Cream, Light, Half & Half 1/2 Cup 121.00 Grams $0.65 158
Oregano Leaves, Dried 1/2 Teaspoon 0.50 Gram $0.01 0
Vinegar, Balsamic 1 Tablespoon 15.00 Grams $0.27 10
Sugar, White Granulated 1 Teaspoon 4.17 Grams $0.01 16
Salt, Table 1/4 Teaspoon 1.50 Grams $0.00 0
Black Pepper, Ground 1/4 Teaspoon 0.53 Gram $0.00 1
Eggs, Chicken (3 harboiled eggs) * 150.00 Grams $0.50 234

Some days, you're in the mood for something truly healthy – a green nutritious meal that will leave you satisfied. Then this blended spinach soup, served with hard-boiled egg halves is the perfect meal. For those who are not used to this concept, it might sound strange. Spinach soup is not the most common soup in the book, however it does resemble nettle soup. Nettle soup is made of nettles, a nutritious flowering plant that stings if you touch it. It is not commonly available at the grocery store – it's something you'll have to pick on your own. Traditionally, you boil the nettles with broth and some vegetables and serve it with egg halves. The result is a very nutritious, green soup that is certainly different, but very good.

3 servings:


  • Olive oil
  • ½ onion, chopped
  • 1 carrot, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 pack of frozen spinach (10 oz or about 230 g)
  • 3 cups of broth
  • ½ cup of half-and-half
  • ½ teaspoon of dried oregano
  • 1 tablespoons of balsamic vinegar
  • 1 teaspoon of sugar
  • salt an pepper
  • 1 hard-boiled egg per person, cut in half

Start sauteing the onion in some olive oil. After a minute, add the carrot and let cook a few minutes until soft. Add the garlic and the dried oregano. Stir, and add the spinach. Add the broth and let come to a boil, bring down to a simmer and let cook for about 10 minutes. Next, add the milk and the sour cream, the sugar and the balsamic vinegar. Taste off with some salt and apply fresh pepper liberally. Either blend in a blender or use a stick blender until smooth.

Serve in bowls and lay the egg halves on top. Finish off with some more fresh pepper.