Spinach soup with turkey bacon & egg

• 450 g frozen spinach
• 300 g turkey bacon
• 4 boiled eggs
• 5 dl water
• 2 vegetable stock cubes
• 1 tbsp olive oil
• 1 yellow onion
• 1 garlic clove
• 3 dl light cooking cream (4%)
• 200 g Philadelphia Light garlic & herbs
• Salt 
• Black pepper 
• Ground nutmeg 

1. Start by bringing water to a boil for the eggs.
2. While waiting for the water to boil, finely chop the onion and garlic.
3. Sauté the onion in olive oil in a saucepan until softened.
4. Add the chopped spinach, water, cream, Philadelphia cheese, and crumbled stock cube. Let the soup simmer.
5. While the soup is simmering, slice and fry the turkey bacon.
6. Season the soup with salt, pepper, and ground nutmeg.
7. Add the turkey bacon to the soup and serve with two halved eggs per portion.

Nutrition per portion: