Ingredients

Steps

• 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.