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
< 1 g Fat
< 1 g Protein
1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
7 mg
Iron
0 mg
Vitamin A
8 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
2 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
4 mg
Manganese
0 mg
Phosphorus
5 mg
Selenium
1 mcg
Zinc
0 mg
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
