Per serving: 142cal, 8g fat (3.5 g sat), 12g protein, 724mg sodium, 5g carb, 1g sugars (0g added sugars), 1g fibre
Stracciatella soup with cavolo nero and spinach
Hello, cheesy goodness
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This 20-minute soup is packed full of Vit C and ALL the greens thanks to cavolo nero and spinach. Don't be fooled by the name stracciatella - it isn't associated to the gelato, OR the Pulgian cheese. It's in fact an Italian egg soup, traditional to several regions of Italy include Emilia-Romagna.
A healthy does of egg makes this a great option for a high-protein meal, and a worthy dish for your post-workout meal rotation.
Love this? Check out more healthy lunch ideas.
- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
Ingredients
- 1
.5 litres water
- 4 tsp.
vegetable stock powder
- 45 g
pecorino, grated
Black pepper
- 4
large eggs, beaten well
- 1/2
small bunch cavalo nero, thick stems removed and leaves thinly sliced
- 450 g
spinach
- 1
lemon, zested
Directions
- Step 1In a large pot, bring water to a boil, then whisk in vegetable stock to dissolve, along with half the pecorino and 1/2 teaspoon pepper.
- Step 2Gradually and slowly whisk in half the eggs, continuing to whisk to create thin strands and to keep eggs from forming a mass. Return broth to a simmer and repeat with remaining eggs.
- Step 3Remove from heat and stir in kale and spinach and let stand 1 minute. Serve topped with remaining pecorino, and more pepper and lemon zest, if desired.
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