Spinach Dill Soup with Soft Boiled Eggs

This easy and elegant soup is an impressive starter for a dinner party, but it also makes a simple, satisfying lunch.

Prep Time:
10 min
Cook Time:
15 min


Nutrition Facts
  • 6 green onions
  • 2 tbsp (30 mL) butter
  • 3 cloves garlic, chopped
  • 4 cups (1 L) sodium-reduced chicken broth
  • 1 cup (250 mL) peeled chopped Yukon Gold potatoes
  • 2 bay leaves
  • 5 oz (145 g) spinach
  • 2 tbsp (30 mL) chopped fresh dill
  • 1/2 tsp (2.5 mL) salt
  • 1/4 tsp (1.25 mL) pepper
  • Pinch cayenne pepper and ground nutmeg
  • 1/3 cup (75 mL) 2% plain Greek yogurt
  • 2 tbsp (30 mL) lemon juice
  • 4 eggs
  • 4 dill sprigs (optional)


  1. Chop green onions, separating white and green parts. Melt butter in large saucepan set over medium heat; cook white parts of green on-ions and garlic for 1 to 2 minutes or until starting to soften.
  2. Add broth, potatoes and bay leaves to saucepan; bring to boil. Reduce heat to medium-low; simmer for 10 to 12 minutes or until potatoes are tender. Remove bay leaves. Stir in spinach, dill, remaining green onions, salt, pepper, cayenne, and nutmeg; cook for 1 to 2 minutes or until spinach wilts.
  3. Using blender, purée soup until smooth; return to pan and bring to simmer. Remove from heat; stir in yogurt and lemon juice.
  4. Meanwhile, place cold eggs in saucepan in single layer; add enough cold water to cover eggs by at least 1 inch (2.5 cm). Bring to boil over high heat; boil for 1 minute. Cover and remove from heat. Let stand for 5 to 7 minutes for medium soft boiled eggs. Rinse eggs under cold water and peel; cut each egg in half.
  5. Divide soup among 4 bowls. Top with eggs. Garnish with dill (if using).


Tip: Serve with toasted rye or pumpernickel bread.