Veggie Harvest Soup w/ Poached Egg
Ready in 25 Minutes | Gluten-Free | Whole 30®
Unpack Your Kit Ingredients
*If the olive oil has solidified in the fridge, return to liquid by running under warm water.
Grab Your Cookware
salt and pepper
8-10 inch non-stick pan with lid
Step 1: Sauté the Veggies
WARM the contents of extra virgin olive oil packets in a small stockpot over medium heat.
ADD the chopped leeks, chopped carrots and chopped celery.
SAUTÉ for 3–5 minutes until tender and lightly caramelized.
SEASON to taste with salt and pepper.
Step 2: Add Squash, Herbs and Broth
ADD the chopped butternut squash, thyme, chopped parsley and minced roasted garlic. Stir to combine.
MIX vegetable broth concentrate packets with 3 CUPS of hot water in a medium bowl.
STIR vegetable broth in stockpot with veggies.
SIMMER for about 10 minutes or until the squash is fork-tender.
Step 3: Stir in the Remaining Ingredients
ADD the spinach and chopped tomato. Stir well.
SIMMER another 10 minutes over medium heat.
Step 4: Poach Eggs
FILL a 8-10 inch non-stick pan to top with water.
ADD 1/2 teaspoon salt & vinegar. Bring to boil over high heat.
CRACK eggs into boiling water. Cover with lid and turn off heat.
POACH eggs for 4 minutes for medium-firm yolks.
REMOVE eggs with slotted spoon, allow water to drain, and place in soup.
TASTE and re-season with salt and pepper as needed.
Step 5: Time to Eat!
TASTE and season with salt and pepper as needed.
SLICE lemon in half and finish soup with a squeeze of lemon juice.
★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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