“Recovery” soup with poached egg (or vegan: silken tofu)

25 minutes

total time

15 minutes

preparation time

239 kcal

calories

Ingredients

ingredients for persons

800 ml vegetable stock

  • small pak choi

  • fennel

  • spring onion(s)

  • tbsp tamari

  • tbsp sesame oil

  • cm thick piece of ginger

  • organic eggs or silken tofu (approx. 40g per person)

  • tbsp apple or red wine vinegar (for poaching)

  • tsp freshly ground pepper

preparation

  1. Heat vegetable stock in a saucepan.

  2. Wash the fennel, pak choi and spring onion thoroughly. Cut the fennel into thin slices, separate the leaves from the pak choi one by one and cut the spring onion into fine rings. Add all three ingredients to the soup.

  3. Wash the ginger thoroughly and grate it into the soup, complete with the peel, using a fine grater. Add the tamari and sesame oil and simmer for 5 minutes.

  4. Meanwhile, prepare the poached egg: Fill a pan with water and vinegar and bring to the boil. Stir with a tablespoon to create a whirlpool. Let the egg slide into this whirlpool. To do this, crack the egg on the edge of the pan and let it flow into the whirlpool from the side. Now let the poached egg simmer for 4 minutes at a medium temperature and carefully lift it out of the pan with a tablespoon and place it in the soup. Do the same with the second egg.

  5. For the vegan version: Cut the silken tofu into small cubes and add them to the soup at the end of the cooking process.

  6. Divide the soup between two bowls and garnish with freshly ground pepper and freshly grated ginger as desired.

Nutrition Facts

Did you know that fennel is rich in fiber, vitamin C and potassium? This valuable ingredient in our "Recovery" soupsupports digestion, strengthens the immune system and promotes healthy heart function. Enjoy the health benefits of this delicious vegetable in every sip!

per serving

Energy

239 kcal

Fat

13.2 g

Carbohydrates

14.2 g

of which sugar

10.6 g

Protein

13.7 g

Ingredients

preparation

nutritional values

ingredients for persons

800 ml vegetable stock

  • small pak choi

  • fennel

  • spring onion(s)

  • tbsp tamari

  • tbsp sesame oil

  • cm thick piece of ginger

  • organic eggs or silken tofu (approx. 40g per person)

  • tbsp apple or red wine vinegar (for poaching)

  • tsp freshly ground pepper

preparation

  1. Heat vegetable stock in a saucepan.

  2. Wash the fennel, pak choi and spring onion thoroughly. Cut the fennel into thin slices, separate the leaves from the pak choi one by one and cut the spring onion into fine rings. Add all three ingredients to the soup.

  3. Wash the ginger thoroughly and grate it into the soup, complete with the peel, using a fine grater. Add the tamari and sesame oil and simmer for 5 minutes.

  4. Meanwhile, prepare the poached egg: Fill a pan with water and vinegar and bring to the boil. Stir with a tablespoon to create a whirlpool. Let the egg slide into this whirlpool. To do this, crack the egg on the edge of the pan and let it flow into the whirlpool from the side. Now let the poached egg simmer for 4 minutes at a medium temperature and carefully lift it out of the pan with a tablespoon and place it in the soup. Do the same with the second egg.

  5. For the vegan version: Cut the silken tofu into small cubes and add them to the soup at the end of the cooking process.

  6. Divide the soup between two bowls and garnish with freshly ground pepper and freshly grated ginger as desired.

per serving

Energy

239 kcal

Fat

13.2 g

Carbohydrates

14.2 g

of which sugar

10.6 g

Protein

13.7 g

Nutrition Facts

Did you know that fennel is rich in fiber, vitamin C and potassium? This valuable ingredient in our "Recovery" soupsupports digestion, strengthens the immune system and promotes healthy heart function. Enjoy the health benefits of this delicious vegetable in every sip!