Recipe by The Healthy Beard
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In Portugal, tomato soup is traditionally served with a poached egg – the eggs are poached in the soup itself. Enjoy this delicious Portuguese soup with a good quality sourdough bread.
Compatible with
Allergies
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Contains Eggs
Tip: Allergy Advice
This dish contains the following allergens: Eggs
Cooking mode
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- 1 medium onion
- 1 tbsp olive oil
- 2 cloves of garlic
- 1 leek
- 7 large ripe tomatoes
- 1 tbsp tomato puree
- 1.3L vegetable stock
- Pinch salt and pepper
- 6 eggs
Utensils
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Step 1
Add the onion, garlic, leek, tomatoes, olive oil, tomato puree, vegetable stock and salt and pepper in the jug of your Ninja Soup maker.
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Step 2
Set your soup maker to the ‘cook – smooth soup’ option which will cook and blend the soup in 30 minutes.
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Step 3
Transfer the blended soup into a large pan at medium heat – add the eggs and allow the eggs to poach approximately 4-7 minutes.
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Step 4
Serve with toasted sourdough.
