How to cook
Finely chop the onion and steam it in the heated olive oil. Add the finely chopped spinach and carrot and also steam them for about 4-5 minutes. Add a little water until the spinach softens.
Season with the spices. Add the chopped parsley. Blend everything until you get a smooth mixture and dilute it with the cream.
Place it on the stove to boil, while stirring constantly. Remove from the heat and slowly add the 2 eggs to thicken the soup.
Make croutons from the bread by cutting it into cubes and baking them in a preheated oven.
Garnish the soup with the croutons.