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Spinach and Celeriac Soup

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1 Celeraic Celeraic
(peeled & sliced)
Garlic Garlic
(Clove, crushed)
1 Onions Onion
(Large, diced)
1 Water Water


1 Chicken Stock Chicken Stock
Pepper Pepper
Salt Salt


2 tbsp tbsp Extra Virgin Olive Oil Extra Virgin Olive Oil

Meadow Fresh

300 g g Spinach Spinach

Spinach and Celeriac Soup

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25 min


Heat the olive oil in a large saucepan. Add the onion and garlic, and fry gently for 5 minutes till the onion is soft and golden. Add the celeria and continue to fry for 5 minutes.

Pour in the boiling water and stir in the stock cube.

Cook the soup over a medium heat for 15 minutes or until the celeriac is soft. Add the spinach to the soup and stir well.

Remove the pan from the heat, purée until smooth with a hand blender and season to taste. If you want it to be a little thinner add 200ml milk and warm through again.

Serve in bowls with a swirl of Milbona crème fraîche and some toasted hazelnuts