Meatless Monday - Garlic Soup with Poached Egg

This time of year it feels like it's hard to get veggies that seem fresh.  Yet that's often what our bodies crave.  Fortunately for those of us that live in the south we can grow some green leafy vegetables in the winter.  For people in colder climates a trip to the grocery store will have to do.

I found this recipe for a soup that has a fresh veggie taste and is packed with stuff our bodies need to fight off winter colds and such.  You can find the original recipe on the Yoga Journal.  I've listed my changes here.  To go with it I made some of Smart Cat's Cuban bread to which I added some rosemary.  Yummy.

Garlic Soup with Poached Egg

4 cups Not Chicken Bouillon

2 tbs dried mushrooms

6 Sage leaves (or to taste)

6 sprigs of thyme

1 bay leaf

6 cloves of garlic sliced very thin, plus one for rubbing on the bread

Salt

A drop of white wine vinegar

Olive oil for drizzling

2 thick slices of Cuban bread

2 eggs 

1 bunch of kale, sautéed 

Freshly ground black pepper

Shaved parmesan for garnish

Make the bouillon then soak the mushrooms in it until hydrated (about 10 minutes).  Then heat the mixture with the herbs.  Add the garlic, salt to taste.  Simmer for 10 minutes.

Place the bread in the soup bowl and drizzle with olive oil.

Crack the egg into a mug.  Add the drop of vinegar to the soup.  Gently add the egg into the soup.  Cook until the egg white is cooked and the yoke is soft.  

Lay the warm sautéed greens onto the toast in the bowl then ladle the egg and soup into the bowl laying the egg on top of the bread.  Top with shaved parmesan.

Dinner for two.

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