Cook the eggs in boiling water for approx. 7 mins., rinse briefly in cold water and peel.
Bring the stock to the boil, add the potatoes, simmer for approx. 5 mins. Add the broccoli and ginger, simmer for approx. 5 mins. Add the spinach, lime zest and juice, return to the boil. Plate up the soup, cut the eggs in half, arrange on top.