For 4 servings

Prep and cook time: 25 min

Difficulty: medium

Can be frozen 


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

sea salt

freshly ground black pepper


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.

You can blend the soup in a food processor or blender if you don't have an immersion blender.