Spinach and Leek Soup with a Soft Poached Egg and a Cheese Croute

A velvety spinach and leek soup served with melty cheddar croutes and a delicate soft poached egg.

Vegetarian Healthy Soup Spinach Leek

Estimated Nutrition

Calories

745.2

kcal / serving

745.2 kcal total

Carbs

31.9g

per serving

31.9 g total

Fat

54.1g

per serving

54.1 g total

Protein

33.8g

per serving

33.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Cheddar

grated

piece

Egg

poached, to serve

GrainsCereals

slice

White Bread

Liquids

300

Vegetable Stock

or chicken stock

NutsSeeds

cloves

Garlic

finely chopped

0.5

tsp

Nutmeg

freshly grated

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

0.25

piece

Onion

peeled and chopped

piece

Leek

sliced

handfuls

Spinach

Method

Preheat the oven to 200°C.

Heat olive oil in a pan and fry the onion and garlic for 3 minutes until softened.

Add the leek and cook for 2 minutes.

Pour in 300ml stock, bring to a boil, and simmer for 5 minutes.

Stir in the spinach until wilted then add nutmeg, salt, and pepper.

Blend the soup with a hand-held blender until smooth.

Bake the bread on a tray for 4 minutes.

Top bread with 55g cheese and bake for 4 minutes until melted.

Serve soup in a bowl topped with halved croutes and the poached egg.