STEP 1.Add the butter to the pan and melt it, then add the onions cook for 1 minute then add the garlic.
STEP 2.Add the vegetables stock and them add the celery then the spinach. The Spinach will fill the pan but after boiling for a minute it will reduce down.
STEP 3.When spinach has reduced down add the potatoes and salt and pepper. Cook for 5 minutes.
STEP 4.Add to your blender on soup mode and blend until smooth. Just to quicken the cook time also if you like it smooth. If not just leave it to simmer for 20 minutes stirring occasionally.
STEP 5.Add back to the saucepan and add the cream or not. Bring to the boil and serve hot. Leave it to cool before freezing.
STEP 6.Serve with some cracked pepper on top or some celery leaves ,cream to finish.
Nutrition value
9
calories per serving
< 1 g Fat< 1 g Protein1 g Carbs< 1 g FiberOther
Current Totals
Fat
< 1g
Protein
< 1g
Carbs
1g
Fiber
< 1g
MacroNutrients
Carbs
1g
Protein
< 1g
Fiber
< 1g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
7mg
Iron
< 1mg
Vitamin A
8mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
2mcg
Vitamin B12
< 1mcg
Vitamin C
< 1mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
4mg
Manganese
< 1mg
Phosphorus
5mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment