Kale + Beet Soup with Poached Egg

Soup is one of my favorite meals, and one of the most versatile dishes to make. It’s the best thing to keep on hand when days become chilly, and schedules more busy. For the past few weeks I’ve made a large batch of pumpkin mushroom, red lentil, spiced butternut squash and apple, and beet soups that have lasted me through days where I needed something quick, healthy and hearty, or on days I needed to just cozy up to something warm watching movies. Full of nutrients and healthy benefits, soup is one of those meals that can simply be made with whatever produce you have in the fridge, just like a bunch of beet stems I couldn’t make myself throw out, knowing I could use them up. And they were the perfect earthy addition to my go-to soup base of carrots, celery, garlic, some dried herbs and brightly green kale.

And just because it’s soup doesn’t mean that it has to be a complete vegetarian meal. I like to add beans, lentils, edamame, cheese, or fish {or chicken, beef if you eat meat} for much-needed protein. But my favorite soup topper is a poached egg. I love poached eggs, but when a runny yolk is broken into a hot bowl of soup, nothing makes me happier. Yes, something so simple as soup and a poached egg is my ultimate comfort food, and if you haven’t experienced it, you’ll want this combination the next chilly weekend.

Kale and Beet Stem Soup with Poached Egg

Ingredients {Serves 4}

3 medium – Carrots {peeled and chopped}

3 – Celery Stalks {chopped}

1 – Garlic Clove {smashed}

2 – Bay Leaves

2 tablespoons – Extra Virgin Olive Oil

about 1 tablespoon – Dried Rosemary {finely chopped}

1/2 medium – Rutabaga {peeled, chopped into 1/2″ pieces}

1 bunch – Beet Stems {greens removed and chopped – greens can be used instead of kale}

1 bunch {about 4 cups} – Kale {chopped}

4 cups – Water

Salt and Fresh Ground Pepper to taste

Cayenne Pepper {optional}

Handful fresh Parsley

4 – Eggs

Recipe 

Heat the olive oil in a large saucepan, add in the carrots, celery, garlic, bay leaves, and rosemary. Sauté until tender and browned slightly {about 6 to 8 minutes}. Stir in the rutabaga and beet stems, cook until fragrant {about 3 minutes}. Season with salt and pepper, and add in the water. Bring to a boil, then reduce to a simmer and cook until vegetables are cooked {about 10 minutes}. Stir in the kale, and cook until tender {about 3 minutes}. Season to taste. Spoon soup into bowls, top with poached egg and fresh parsley.

To poach egg, heat 2 inches of water of medium heat in a straight sided skillet, until bubbles cover the bottom and sides of pan. Crack eggs into a separate small bowl, and gently pout into the pan, once a few bubbles have cleared the surface of the water. {Leave some room between eggs when placing them into pan} Cook eggs, without touching, until white is just set and yolk is still runny {about 3 to 4 minutes}. Use a rubber spatula to gently release eggs from the bottom of pan. Remove eggs from water with a slotted spoon. Blot the bottom of the spoon on a paper towel to remove excess water before serving.