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Photo of Super green soup with poached egg by WW

Super green soup with poached egg

Total Time
30 min
10 min
20 min


Brown onion

1 medium, coarsely chopped


1 clove(s), crushed

Fresh green chilli

1 whole, chopped

Vegetable stock cube

1 individual


1 cup(s), (a bunch) sprigs picked

Baby spinach

250 g


4 medium

Lebanese cucumber

1 medium, finely chopped

Fresh chives

2 tbs, finely chopped


  1. Heat a large non-stick saucepan over medium heat. Cook onion, garlic and chilli with 1 tablespoon water, stirring, for 2–3 minutes or until onion has softened. Add stock cube and 1 litre (4 cups) of water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes to allow flavours to infuse.
  2. Add watercress and spinach and cook, uncovered, for 5 minutes or until wilted. Remove from heat and set aside for 5 minutes to cool slightly. Using a stick blender, blend soup until smooth.
  3. Meanwhile, half-fill a medium frying pan with water and heat over medium-high heat until just simmering. Crack 1 egg into a cup, then carefully slide egg into the pan. Cook for 3 minutes or until white has set but yolk is still soft or cooked to your liking. Using a slotted spoon, transfer to a plate. Repeat with remaining eggs.
  4. Top soup with eggs and sprinkle with cucumber, chives and pepper to serve.


TIP: Suitable for leftovers. Store (without egg and toppings) in an airtight container in the fridge for up to 3 days. Add it: 4 x 35g slices crusty wholegrain bread. Swap it: Spinach for silverbeet or kale.