InternationalSoups And CreamsVegetarianGluten FreeLow CarbUnder 300 Calories30 Minute Meals

Spinach Soup with Egg

Spinach Soup with Egg is a Soups And Creams international recipe with 230 calories per serving, nutrition details, and step-by-step preparation guidance.

Calories

230 kcal

Total Time

25 min

Servings

1

Protein

11.3 g

About This Recipe

The story behind Spinach Soup with Egg

Spinach Soup with Egg is a soups and creams recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around spinach, egg, and butter.

Like most enduring soups and creams recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 230 calories each, so you can see exactly how it fits your day before you start cooking.

Plan for about 25 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Spinach Soup with Egg worth coming back to.

Ingredients

  • Spinach9 leaf (90 g)
  • Egg1 count (55 g)
  • Butter1/2 tablespoon (15 g)
  • Garlic1/2 clove (2 g)
  • Milk3 tablespoon (45 ml)

Instructions

  1. 1

    Step 1

    Wash and drain the spinach leaves well. Chop the garlic.

  2. 2

    Step 2

    Melt the butter on a pan over medium heat.

  3. 3

    Step 3

    Brown the garlic for 1 minute and add the spinach. Cook for 5-7 minutes until wilted.

  4. 4

    Step 4

    Add the milk and salt and pepper to taste.

  5. 5

    Step 5

    Once thickened, top with the egg, cover and cook for some minutes.

  6. 6

    Step 6

    After 7 minutes, check if the egg white is white. Once it changes its color, turn the heat off and serve.

Nutrition Snapshot

Macros and micros at a glance

41/ 100

Forkd Score · Limited

This recipe scores well for protein density relative to its per-serving calories.

Calories

230

Protein

11.3g

Carbs

6.4g

Fat

19.2g

Fiber

2g

Micronutrients

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Diet and Allergen Guide

Vegetarian

Yes

Vegan

No

Gluten Free

Yes

Dairy Free

No

Allergens

MilkEggTree NutGluten

Meal Prep and Storage

Make it easier to prep ahead

Spinach Soup with Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.

Frequently Asked Questions

Common questions about Spinach Soup with Egg

How many calories are in Spinach Soup with Egg?

Spinach Soup with Egg has about 230 calories per serving based on the current ingredient list and serving size on this page.

How long does Spinach Soup with Egg take to make?

Spinach Soup with Egg takes about 25 minutes from start to finish. That is roughly about 25 minutes of prep. Actual times vary with your equipment and how much you prep in advance.

What ingredients can I substitute in Spinach Soup with Egg?

Most ingredients in Spinach Soup with Egg can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Butter. Larger swaps will shift the calories and macros shown on this page.

How should I store leftover Spinach Soup with Egg?

Spinach Soup with Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.

Can I freeze Spinach Soup with Egg?

Yes, Spinach Soup with Egg generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.

How do I reheat Spinach Soup with Egg?

Reheat Spinach Soup with Egg gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.

Can I scale Spinach Soup with Egg up or down?

Yes. Spinach Soup with Egg is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.

What pan or dish should I use for Spinach Soup with Egg?

Use a large pot or Dutch oven for Spinach Soup with Egg so there is room to simmer without boiling over.

How do I know when Spinach Soup with Egg is cooked properly?

Spinach Soup with Egg is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.

Is Spinach Soup with Egg suitable for vegetarians?

Yes. Spinach Soup with Egg is suitable for vegetarians as written.

Is Spinach Soup with Egg gluten-free?

Yes. Spinach Soup with Egg is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.

Are there any allergen ingredients in Spinach Soup with Egg?

Yes. This recipe includes Milk, Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.

Can I make Spinach Soup with Egg ahead of time?

Spinach Soup with Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.

How can I adjust Spinach Soup with Egg for my calorie or macro goals?

To make Spinach Soup with Egg higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.

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