Arrow Created with Sketch. Back to The Recipes Winter Kale and Egg Soup Better Desk Lunches Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 36 Ratings PRINT Page 1 Created with Sketch. Prep Time 20 mins Cook Time 20 mins Serving Yield 4 Add an energy-boosting superfood to your meal prep routine with this hearty Winter Kale and Egg Soup. Ingredients 1 tablespoon olive oil 1 medium onion, diced 1 medium carrot, diced 1 stalk of celery, chopped 1 garlic clove, minced 6 cups low-sodium vegetable stock 1 bay leaf 1 sprig of thyme 2 russet potatoes, peeled and cubed 1/2 a bunch of kale (6 to 8 leaves) 1 tablespoon lemon juice 4 large Pete and Gerry’s Organic Eggs Kosher salt (1⁄2 tsp.) & fresh pepper (1⁄4 tsp.) Parmesan cheese, grated, to taste Directions Step 1 In a large saucepan or stockpot, heat olive oil, then add onion, carrot, and celery. Add a pinch or two of salt and a couple grindings of pepper. Cook on medium until softened, then add garlic and sauté a bit longer until fragrant. Step 2 Add the vegetable stock, bay leaf, thyme, and potatoes. Season with a few pinches of salt and grindings of pepper. Bring to a boil then reduce heat to simmer. Step 3 While the potatoes cook, prepare the kale by washing and removing thick stems. Stack the leaves on top of each other, roll them up into a cigar, and slice crosswise into thin ribbons. Add the kale to the pot. If necessary, add more stock or water to the pot. Step 4 Cover and let the soup cook until the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender; about 10 to 20 minutes. Step 5 Turn off the heat and stir in the lemon juice. Taste and season with more salt and fresh pepper as needed. To finish, crack the eggs into small cups or ramekins. Gently slide them into the soup. Ladle some of the broth on top of the eggs to submerge them. Put the lid back on the pot and let sit for about 4 minutes or until the whites of the eggs are opaque and the yolk is still soft. If the eggs break into the soup before they are poached, use a fork to swirl them into the soup, like egg drop soup. Step 6 Ladle the soup into serving bowls, then carefully spoon all or part of the eggs on top. Finish with a grated Parmesan cheese and a drizzle of good olive oil. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Kansas January 27, 2019 This was seriously so much better than I could've imagined it. The eggs are a must. We added chili oil at the end of ours and it changed from good to AMAZING. Can't recommend it enough. Reply Page 1 Created with Sketch. 1 Reply [email protected] January 27, 2019 We're so excited to hear that it exceeded your expectations, Kansas! Thanks for the tip on the chili oil - we'll definitely be trying that out for an extra punch of heat. Reply Page 1 Created with Sketch. Mary January 21, 2019 Easy and nourishing, eager to try. A great all around recipe. Reply Page 1 Created with Sketch. 1 Reply [email protected] January 21, 2019 You just described this soup perfectly, Mary! We're so glad that you're going to give it a try. Enjoy! Reply Page 1 Created with Sketch. Elisabeth January 13, 2019 Look! Reply Page 1 Created with Sketch.