For 4 servings
Prep and cook time: 25 min
Can be frozenIngredients:
2 tbsp olive oil
1 large onion, finely chopped
2 sticks celery, diced
1/2 small courgette, diced
300 g | 11 oz | 10 cups fresh spinach, washed
750 ml | 26 fl oz | 3 cups hot water
4 tbsp unsweetened plain yoghurt
freshly ground black pepperMethod:
1 Heat the olive oil in a large saucepan set over a medium heat until hot. Add the onion, celery, celery, and a generous pinch of salt, sweating for 6-7 minutes until soft.
2 Add the spinach and hot water. Bring to the boil over a high heat before puréeing the soup with an immersion blender until smooth.
3 Adjust the seasoning to taste with salt and pepper.
4 Ladle into bowls and serve with a dollop of yoghurt on top. Tips: You can blend the soup in a food processor or blender if you don't have an immersion blender.