Hearty Vegetable Soup Topped with Eggs

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6 egg
2 tbsp olive oil
6 button mushrooms, stems removed, sliced thinly
1/2 onion, diced
1 tsp salt
1/2 tsp pepper
1 carrot, peeled and diced
2 celery sticks, diced
1 1/2 cup butternut squash, peeled and diced
1 zucchini, diced
2 cloves of garlic, chopped
1 tomato, chopped
4 cup baby spinach
1/2 cup parsley
1/4 cup parmesan cheese


  1. Heat the oil in a medium-sized soup pot with a thick base, over medium-high heat. Add the onion, mushrooms, salt and pepper, and cook for 2 minutes, mixing with a wooden spoon.

  2. Add the carrots, celery, butternut squash and zucchini, garlic, tomato, baby spinach and parsley, mix and continue cooking for 3 minutes.

  3. Cover with 4 cups (1 L) of water and boil. Then lower the heat to medium and cook for 8 minutes without the lid.

  4. Lower the heat a little to medium-low. Crack eggs on top of the soup, cover and cook for 3 minutes. Turn off the heat (remove the pot of soup from the stove) and let stand for 3 minutes for a softer egg yolk or 5 minutes for a firm yolk.

  5. To serve: In each bowl, serve the soup with the eggs and add a tablespoon (15 mL) of your cheese to the top. You can also garnish the dish with Espelette pepper or chilli flakes and serve with a slice of toasted bread!