This recipe is great for an easy week night meal-so healthy and filling too. It’s packed with antioxidants from the highly nutritious watercress. You can omit the egg, use vegetable stock and substitute the unsalted butter for more olive oil for a complete vegan meal.
Melt the butter and oil in a large saucepan over medium heat. Add onion; reduce heat to medium-low, and sauté, stirring occasionally, 8 minutes or until onion is tender. Add potatoes and celery. Cook, stirring occasionally, 5 minutes.
Add broth, coconut milk, salt and pepper; bring to a low boil over medium-high heat. Reduce heat and simmer 25 to 30 minutes or until potatoes are tender. Remove from heat and stir in watercress and parsley. Let cool slightly.
To poach the eggs: fill a medium saucepan about ⅔ full with water and bring to a boil. Reduce the heat so the water is at a gentle simmer. Crack eggs one at a time into a small measuring cup with a handle. Gently swirl the egg so the egg white coats the yolk. Then pour the egg into the simmering water. Swirl the loose white parts around the yolk with a spoon. Let set for 4 minutes and remove with a slotted spoon (two at a time is manageable.)
Finish the soup: Using an immersion blender, puree the soup in the pot until smooth. If you don’t have one, pour soup in two batches into the bowl of a food processor or blender, and puree until very smooth. Pour soup back into the pot to warm. If the soup is too thick, add more coconut milk or stock. In individual bowls, add the poached egg to the center of soup. Keep in mind if the soup is too thin, the egg will sink to the bottom. Garnish with additional parsley, if desired.
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.