Spinach and Egg Soup

By: Juanita Lira

Spinach and Egg Soup
cuisine icon Course
Soups and Creams
cuisine icon Difficulty
Easy
cuisine icon Duration
15 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15 minutes, 2 servings, canned coconut beverage, chopped onion, coconut husk chips, cubed, easy, eggs, fresh spinach, healthy, instant pot, leeks, minced, olive oil, oz (350 g) water, pepper, pressure cook, salt and pepper, seeds, soups and creams, sweet potato, to taste, vegetables, vegetarian

serving icon Servings
2 Servings
Ingredients
  • 2 eggs
  • 4 tbsp olive oil
  • 2 leeks, minced
  • ½ chopped onion
  • 1 potato or 1 sweet potato, cubed
  • ½ lb (250 g) fresh spinach
  • 1 ½ oz (350 g) water
  • 7 oz (200 g) canned coconut beverage
  • Salt and pepper, to taste
  • Coconut husk chips
  • Seeds
  • pepper
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Add ½ cup water, the rack, and place eggs on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook on High and set the timer to 3 Minutes. This way the eggs whites will be hard-boiled yet the yolk will be soft. Once the time has passed, take the eggs out, peel and set aside.
  • Insert the bowl again; add the olive oil, leeks, onion and press Saute for 7 Minutes. Stir occasionally to prevent from burning.
  • Once the time has passed, add the potatoes, spinach, water, then press Pressure Cooking, on high level, for 5 Minutes.
  • Once the time has passed, remove the vegetables and blend them together with the coconut beverage. Season to taste and serve. Garnish with coconut chips, seeds, pepper and the halved eggs.
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