Spinach and Egg Soup
By :Juanita Lira
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Sharing and teaching how to have a healthier life has become her great passion.
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Difficulty Easy
Browse Category Soups and Creams
Duration 15 Minutes
Diet Vegetarian
Cooking Technique Pressure Cook
Home Category Soups and Creams
Servings
2 Portions
Ingredients
  • 2 eggs
  • 4 tbsp olive oil
  • 2 leeks minced
  • ½ chopped onion
  • 1 potato or 1 sweet potato cubed
  • ½ lb (250 g) fresh spinach
  • 1 ½ oz (350 g) Water
  • 7 oz (200 g) canned coconut beverage
  • Salt and pepper to taste
For garnish:
  • Coconut husk chips
  • Seeds
  • pepper
  • pepper
Difficulty Easy
Browse Category Soups and Creams
Duration 15 Minutes
Diet Vegetarian
Cooking Technique Pressure Cook
Home Category Soups and Creams
Servings
2 Portions
Ingredients
  • 2 eggs
  • 4 tbsp olive oil
  • 2 leeks minced
  • ½ chopped onion
  • 1 potato or 1 sweet potato cubed
  • ½ lb (250 g) fresh spinach
  • 1 ½ oz (350 g) Water
  • 7 oz (200 g) canned coconut beverage
  • Salt and pepper to taste
For garnish:
  • Coconut husk chips
  • Seeds
  • pepper
  • pepper
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Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Add ½ cup water, the rack, and place eggs on top.
  2. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook on High and set the timer to 3 Minutes. This way the eggs whites will be hard-boiled yet the yolk will be soft. Once the time has passed, take the eggs out, peel and set aside.
  3. Insert the bowl again; add the olive oil, leeks, onion and press Saute for 7 Minutes. Stir occasionally to prevent from burning.
  4. Once the time has passed, add the potatoes, spinach, water, then press Pressure Cooking, on high level, for 5 Minutes.
  5. Once the time has passed, remove the vegetables and blend them together with the coconut beverage. Season to taste and serve. Garnish with coconut chips, seeds, pepper and the halved eggs.
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