Spinach Soup with Egg

Ingredients

• Spinach9 leaf (90 g)
• Egg1 count (55 g)
• Butter1/2 tablespoon (15 g)
• Garlic1/2 clove (2 g)
• Milk3 tablespoon (45 ml)

Instructions

1. 1

   Step 1

   Wash and drain the spinach leaves well. Chop the garlic.

2. 2

   Step 2

   Melt the butter on a pan over medium heat.

3. 3

   Step 3

   Brown the garlic for 1 minute and add the spinach. Cook for 5-7 minutes until wilted.

4. 4

   Step 4

   Add the milk and salt and pepper to taste.

5. 5

   Step 5

   Once thickened, top with the egg, cover and cook for some minutes.

6. 6

   Step 6

   After 7 minutes, check if the egg white is white. Once it changes its color, turn the heat off and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach Soup with Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.