Thursday's dinner on our vegetarian LCHF: Spinach soup with egg halves (lacto-ovo-vegetarian).
Here's a recipe and nutritional value, 87 energy percent fat and 4 energy percent carbohydrates.
Recipe
- 4 ounces (100 g) butter
- 1 yellow onion
- 1 lb (400 gram) frozen spinach
- 3 cups (8 dl) vegetable broth
- 2 cups (5 dl) heavy whipping cream
- salt and pepper
- ground nutmeg
- 6 hard-boiled eggs
Chop the onion finely and sauté in butter without letting it turn brown. Add spinach and stir until it has melted. Let simmer for a minute while stirring. Add broth and cream (for a smoother soup use a stick blender.) Let boil and simmer for a few minutes. Add salt, pepper and nutmeg to taste. Serve with egg halves.
Nutritional Value
9 E% protein
87 E% fat
4 E% carbohydrates (ca 8 gram carbohydrates per serving)