Fast and delicious. I whipped this up in 15 minutes flat for the sole purpose of work lunches. It will freeze nicely into 4 lunch sized portions. Perfect for a cold day. Easily adaptable to a saucepan and food processor or stick blender too.

Spinach and Parmesan Soup

1 large chunk parmesan
4 cloves garlic, peeled
1 potato, peeled
1 litre vegetable or chicken stock
250g spinach
2 eggs
1. Grate parmesan for 10 seconds on speed 9. Remove from thermomix.
2. Place garlic, potato and chicken stock in thermomix and cook for 10 minutes at 100 degrees on speed 2.
3. Add spinach and blend for 10 seconds on speed 6.
4. Crack eggs into a small bowl. Turn thermomix on to speed 4 for 30 seconds and immediately pour eggs and 1/2 cup grated parmesan in through the lid.
5. Sprinkle each serving with a little more grated parmesan.