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chard coconut detox soup with poached eggs: a vibrant and restorative soup made with chard, onion, fennel, celery and garlic, and paired with a nutritionally dense bone broth or vitamin rich vegetable stock + poached eggs to detox and support your body from the inside out! | www.nyssaskitchen.com

chard coconut detox soup with poached eggs


  • Author: Nyssa Tanner
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 4-6 1x

Description

chard coconut detox soup with poached eggs: a vibrant and restorative soup made with chard, onion, fennel, celery and garlic, and paired with a nutritionally dense bone broth or vitamin rich vegetable stock + poached eggs to detox and support your body from the inside out!


Scale

Ingredients

  • 2 tbs olive oil or ghee
  • 1 medium onion finely diced
  • 2 celery stalks finely chopped
  • 1 small fennel bulb finely diced
  • 3 cloves garlic, chopped
  • 3 cups bone broth or vegetable stock for a vegetarian option
  • 2 bunches green swiss chard, roughly chopped
  • 1/2 a 13/5 oz can coconut milk (or more if you want)
  • eggs to poach
  • juice of one lime
  • sesame seeds and green onions for garnish
  • salt and pepper

Instructions

  1. heat olive oil or ghee over medium heat in a large soup pot.
  2. add diced onion, celery and fennel, stir occasionally Рsaut̩ing until soft and starting to caramelize.
  3. add garlic and cook another 3-5 minutes.
  4. add stock and bring to a boil.
  5. add chopped and washed chard and coconut milk and stir until wilted and covered by the liquid.
  6. allow to come to a boil again, lower heat and let simmer partially covered for about 10 minutes, or until chard is tender.
  7. while soup is simmering bring about 2 inches of water to a boil in a medium sized sauce pan. I like using a straight sided pan to avoid sloshing, but really any pan will work as long as it’s deep enough.
  8. reduce to a bare simmer and crack two eggs in at a time. If you need a little help keeping your eggies together I love using this trick from Pinch of Yum –> use the top of a wide mouth mason jar (just the part of the lid that screws on, not the flat disc) to crack your eggs into. this provides a natural little nest for your poaches to settle into and prevents a lot of spreading of the egg white.
  9. once the eggs are in the barely simmering water set a time for 4.5 minutes for soft poached eggs, 5 for medium poached eggs, and 5.5 for hard poached. use a slotted spoon to remove to a paper towel lined plate once done, and re-peat if serving more than two.
  10. before serving squeeze juice of lime into soup and season to taste with salt and pepper.
  11. top bowls of soup with poached egg and garnish with green onions and sesame seeds.