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Home » , , » Potato turmeric and poached egg soup

Potato turmeric and poached egg soup


What to tell you about this soup?

Tasty, nutritious, it gives you satiety, economic and with ingredients that we all have in our homes!

Supplies:
Amount Kitchen tools
1 Chopping board
1 Knife
1 Pot
1 Spatula
1 Spoon

Yield:
4 servings.
Nutrition Facts:
Serving size Calories Carbohydrates(g) Protein(g) Total Fat(g) Fiber(g)
1
86
46
6
34
2


Ingredients:
Amount Ingredient
1 Tbsp Oil
1/4 Bell pepper
1/2 Onion
1 Middle size potato
1 tsp Mustard seeds
1 tsp Lemon zest
1/2 tsp Powder ginger
1 tsp Powder turmeric
At taste Salt
1 Bay leaf
50 oz Chicken stock



Obs:
Those are the condiments that I chose to flavor my soup
You can use what you like most
Turmeric is what gives yellow color to the broth
I make the chicken stock with chicken bones that I have frozen and two laurel leaves.


Directions:

  • In the pot heats the oil.
  • Add chopped onion, bell pepper and seasonings. In this way the flavor is accentuated more.
  • When they are tender and the onion almost transparent add chicken stock, preferably add it little by little so you see how much stock you want for your soup.
  • When you heat a little, before boiling add the cut potato into small and thin pieces.
  • Let it boil until the potato is tender but does not disarm.
  • Before extinguishing the fire, try it in case you need to add more flavor.
  • Sing the potato early, put it on a bowl to preserve the broth and reserve the potato. Return to pour the broth in the pot and make a poached egg to accompany this soup.
  • Serve the potatoes first, place the poached egg on top and finally the broth.
  • In this way you make sure you eat the portion of potato you need.