Spinach soup with egg and ham

1 large Onions, sliced
4 slices of ham, or 2 if using thick slices
10 oz mixed spinach & watercress, or whatever greens you prefer - for this recipe I used 5 oz of "Salad/Bagged: Power Greens/Spinach, Mizuna, Chard, Kale (Simple Truth Organic)" and 5 oz of spinach to calculate the nutritional value
0.5 tsp Nutmeg (ground)
2 large eggs, soft-boiled
1/2 vegetable stock cube in 2 cups of water OR 2 cups of vegetable stock (or 1 cup liquid stock & 1 cup of water) - basically you want 2 cups of liquid
Ground pepper, to taste
OPTIONAL - 1 Tbsp of red pepper flakes
OPTIONAL - 2 garlic coves, minced

1 - Put onion, garlic, ham, stock & water, greens, red pepper flakes and nutmeg in a pot; season with pepper. Bring to the boil over a medium heat, turn down low, cover and simmer for about 30 minutes until rich and creamy. Do not be tempted to add more water, the greens will shrink down.

2 - Meanwhile, put the eggs in a pan of cold water. Bring to the boil over a high heat, turn down heat to low and leave to simmer for 5 minutes until eggs are soft-boiled. Remove from water and leave until cool enough to handle. Shell eggs and cut into halves.

3 Remove the soup from the heat, and sprinkle with a twist of pepper to serve.

Serving Size: serves 2