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Ingredients
Savoury egg custard
- 4 eggs
- 100 g full cream milk
- ½ tsp salt
- 1 - 2 pinches ground nutmeg
Spinach potato soup
- 80 g brown onion cut into halves
- 20 g oil
- 40 g celeriac
- 100 g carrots cut into pieces (2 cm)
- 200 - 250 g potatoes cut into pieces (2 cm)
- 80 g leeks white part only, cut into slices (1 cm)
- 800 g water
- 1 heaped tsp Vegetable stock paste (refer to the recipe in The Basic Cookbook)
- ¼ tsp ground nutmeg
- 1 tsp salt plus extra to taste
- ¼ tsp ground pepper plus extra to taste
-
250
g fresh spinach leaves
or 250 g frozen spinach leaves defrosted - 80 g thickened cream
- Nutrition
- per 1 portion
- Calories
- 191 kcal / 797 kJ
- Protein
- 8 g
- Fat
- 12 g
- Carbohydrates
- 11 g
- Fiber
- 2.5 g