Vegetable soup, Eggs en cocotte with spinach

Vegetable soup, Eggs en cocotte with spinach

4.8 5 ratings

Prep. 30 min

Total 1 h

8 portions

Ingredients

carrots cut in pieces
400 g
leeks cut in pieces
300 g
turnips cut in pieces
200 g
potatoes cut in 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, roughly chopped
butter cut in pieces
40 g
tomatoes diced
100 g
eggs chilled (see tip)
8
white bread toasted, cut in strips
400 g

Nutrition per 1 portion

Calories 279 kcal / 1169 kJ

Protein 13 g

Fat 9 g

Carbohydrates 34 g

Fibre 5.6 g

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Switzerland

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