Summary

Ingredients

• 200 g spinach leaves
• 200 g zucchini
• 200 g peas, reen
• 200 g broccoli
• 1 bunch parsley
• 5 leaves lovage
• 1 sprig tarragon
• 1 liter vegetable stock
• 4 egg (s)
• 4 tablespoon balsamic vinegar, light
• salt
• pepper
• 2 liters water

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Instructions

1. Clean and roughly chop the vegetables and herbs.
2. Bring a saucepan with the vegetable stock to a boil. Add the vegetables and cook for about 15 minutes. After about 13 minutes of cooking, add the herbs and cook for another two minutes. Then puree the vegetables and herbs with a hand blender and season with salt and pepper.
3. In a second saucepan, bring about 2 liters of water to the boil and add the balsamic vinegar.
4. Beat the eggs (make sure that they are at room temperature) one by one in a skimmer and carefully slide one after the other into the boiling water. Let simmer in the water for a good four minutes and then remove the eggs.
5. Put the soup on plates, add a poached egg and serve.