Green soup with poached eggs

Ingredients for 4 servings:

• 200 g leaf spinach
• 200 g zucchini
• 200 g green peas
• 200 g broccoli
• 1 bunch of parsley
• 5 lovage leaves
• 1 sprig(s) tarragon
• 1 liter vegetable broth
• 4 eggs
• 4 tbsp balsamic vinegar, light
• Salt
• pepper
• 2 liters of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean and roughly chop the vegetables and herbs. Bring a pot of vegetable stock to a boil. Add the vegetables and simmer for about 15 minutes. After about 13 minutes of cooking time, add the herbs and simmer for another two minutes. Then puree the vegetables and herbs with a hand blender and season with salt and pepper. In a second pot, bring about 2 liters of water to a boil and add the balsamic vinegar. Crack the eggs (make sure they are at room temperature) one at a time into a slotted spoon and carefully lower them into the simmering water, one at a time. Cook in the water for a good four minutes, then remove the eggs. Ladle the soup into bowls, add a poached egg to each bowl and serve.