Vegetable soup, eggs en cocotte with spinach

Vegetable soup, eggs en cocotte with spinach

4.5 4 ratings

Prep. 30 min

Total 1 h

8 portions

Ingredients

carrots cut into pieces
400 g
leeks cut into pieces
300 g
turnips cut into pieces
200 g
potatoes cut into pieces (2 cm)
100 g
water
800 g
salt plus extra to taste
2 tsp
ground pepper plus extra to taste
2 pinches
fresh baby spinach
200 g
200 g fresh spinach leaves
unsalted butter cut into pieces
40 g
tomatoes diced
100 g
eggs chilled (see Tips)
8
white bread toasted and cut into strips
400 g

Difficulty

easy

Nutrition per 1 portion

Protein 13 g

Energy 1169 kJ / 279 kcal

Fat 9 g

Fibre 5.6 g

Carbohydrates 34 g

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Australia and New Zealand

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