For 4 servings

Prep and cook time: 25 min


Difficulty: medium


Can be frozen 




Ingredients:


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




Method:


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.