Healthy spinach soup with sunny side up, watercress and za’atar

This soup is perfect when you feel you need a little energy boost.  It is a vitamin-packed and healthy creamy soup which is also great if you are on a detox program or watching your weight. Watercress is one of my favorite super foods. With deep green leaves, and crisp stems, watercress is related to mustard and is one of the strongest-tasting salad leaves available. The soup has a high nutritional value and is extremely rich in antioxidants. I love the spicy flavour of the watercress in combination with spinach and egg. Topped with Za’atar, absolutely heavens!

By the way the soup is absolutely fructosefriendly and FODMAPfriendly as I didn’t use any onions or garlic! And for all you healthy people, I did fry the egg in water! The water creates steam which slightly poaches the top of the egg. The result is the most beautiful fried egg you’ve ever laid your eyes on.

Healthy spinach soup with sunny side up, watercress and za’atar

Lovely green spinach soup with sunny side up, watercress and za’atar

Servings: 4
  • 2 potatoes
  • 2 celery sticks
  • 750 ml vegetable stock or chicken stock
  • 250 gram frozen spinach
  • 1 bunch fresh watercress + extra for decoration
  • 120 ml double cream
  • 4 eggs
  • za’atar
  • nutmeg
  • salt
  • pepper
  • 2 tbsp olive oil
  1. Wash the potatoes and celeery and cut into small pieces. Set a large saucepan over low heat and – once hot – add the oil, then the celery and potatoes. Fry gently for 10 minutes or until soft and golden. Add the vegetable stock and bring to the boil. Add the frozen spinach and return to boil, then reduce to a simmer, cover and cook for 10 minutes.

  2. Wash the watercress and strip the leaves from the stems. Keep a few for decoration and roughly chop the rest of the leaves. Add the watercress to the saucepan and then simmer for a further 10 minutes.

  3. Purée the soup using a stick blender until smooth. Stir in 100ml cream – keep a bit for decoration – and season with za'atar, nutmeg, salt and pepper. 

  4. Cover the bottom of your frying pan with water and heat over medium heat. Once cooking crack the eggs into the pan. Cook the eggs, covered, for about a minute. Cooking for 1 minute will produce an egg with a runny yolk. If you prefer a more well-done yolk, cook for about 2 minutes. Use a spatula to remove the eggs from the pan.

  5. Reheat the soup and divide between 4 bowls. Add a swirl with the remaining cream. Add the sunny side up to your bowls and some of the leftover watercress. Sprinkle some za'atar over it and serve! 

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