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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
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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

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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