Egg Soup
Description
This comforting Egg Soup blends the earthy richness of cremini mushrooms and red onion with protein-packed quinoa, all simmered in a light vegetable broth. Fresh baby kale and halved grape tomatoes add vibrant color and a slight sweetness, while fresh thyme provides an aromatic lift. The dish comes together quickly, making it perfect for busy weeknights or a cozy weekend breakfast. Topped with gently poached eggs that meld into the warm broth, each spoonful offers a satisfying balance of textures and flavors. Its simple to prepare using pantry staples, yet feels special enough for guests. Serve it hot, garnished with cracked black pepper for an extra kick.Ingredients
Directions
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In a medium saucepan, bring the reduced-sodium vegetable broth to a boil over high heat.
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Stir in the rinsed quinoa, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and liquid is absorbed. Remove from heat and set aside.
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While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Add the sliced cremini mushrooms and red onion wedges to the skillet.
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Saut the mushrooms and onions for about 5 minutes, stirring frequently, until they are tender and lightly browned.
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Stir in the halved grape tomatoes, torn baby kale, fresh thyme leaves, salt, and black pepper.
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Reduce heat to medium and cook for another 3 minutes, just until the tomatoes begin to soften and the kale wilts.
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Fold the cooked quinoa into the vegetable mixture in the skillet, stirring to combine everything evenly.
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Wipe out the skillet with a paper towel if needed, then heat the remaining 2 teaspoons of olive oil over medium heat.
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Carefully crack the eggs into the skillet, spacing them apart.
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Reduce heat to low and cover the skillet. Cook the eggs for 3 to 4 minutes, or until the whites are set but yolks are still runny.
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Ladle the warm quinoa and vegetable mixture into serving bowls.
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Top each bowl with a poached egg, sprinkle with additional black pepper if desired, and serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 2670.6kcal
- % Daily Value *
- Total Fat 241.0g371%
- Saturated Fat 36.4g182%
- Cholesterol 186.5mg63%
- Sodium 197.1mg9%
- Total Carbohydrate 104.0g35%
- Dietary Fiber 17.1g69%
- Sugars 5.5g
- Protein 33.6g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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