Leek soup with mushrooms and poached eggs
Gather all the ingredients to make this delicious leek soup recipe.
Chop the potatoes, carrot, leeks and onion.
Meanwhile, place a piece of plastic wrap over a small bowl. Crack an egg into the plastic wrap and add a drizzle of olive oil, plus salt and pepper. Make a bundle and set aside. Repeat with remaining eggs.
Add olive oil to a pot and heat on low. Add the vegetables from step 2 and stir, making sure they do not brown.
Once the vegetables have cooked, add the mushrooms and the Aneto Organic Vegetable Broth. Let it cook for approximately 30 minutes on low heat.
When nearly done, poach the bundled eggs for approximately 3 minutes.
Serve the leek soup with an egg (plastic wrap removed) on top of each bowl. Enjoy!
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