This green soup is so delicious, full of flavor and nutrients! My husband likes it cold ( I make it sans bone broth and only use water as a soup base) and kids absolutely love it warm with a spoon of sour cream.
Spinach is an excellent source of iron, vitamin A and vitamin E, zinc, thiamin but raw spinach also contains oxalic acid that binds with calcium and other nutrients, making them unavailable for absorption and long-term consumption of foods high in oxalic acid can lead to nutrient deficiencies. But this anti-nutrient can be broken down when heated so there is no nutritional loss in cooked spinach. Lemon juice provides vitamin C that facilitates iron absorption.
- 1 gallon beef bone broth
- 3 potatoes large, peeled, diced
- 1 onion peeled, dinced
- 1 carrot peeled, diced
- 5 cups spinach cut/torn
- 2 cloves garlic minced
- 2 TBS lemon juice
- 2 tsp salt
- 1 tsp pepper
- 1 bay leaf
Bring beef bone broth to a boil.
Add potatoes, onion and carrots and boil until potatoes can be easily pierced with a fork.
Add spinach, garlic, bay leaf and season with salt and pepper. Pour lemon juice and stir.
Pour cold water in a pot and add eggs. Bring to a boil and cook the eggs for 3 minutes since the time water started boiling.
To serve- mash the egg with a fork in a serving bowl and ladle soup over the egg.