500ml Chicken Stock (Mine was made using 2 teaspoonfuls of Knorr touch of taste. You can substitute vegetable bouillon if you want to make a vegetarian version)
1 teaspoon Olive oil
1 tablespoon Low Fat Greek Yoghurt
Place the celery and leek in a large heavy pan with the oil and stew on a low heat for 5 minutes or so, when the leeks are soft and translucent, turn the heat up a little so that the edges of the vegetables start to caramelise
Pour in the stock and cook for 20 - 30 mins over a low heat till the celery is cooked. Add the spinach and cook for a
Add the spinach and cook for a further 5 minutes
Take the mixture off the heat and blitz with a hand mixer till smooth.
Season with salt and pepper to taste.
Serve with a dollop of yoghurt and if you like a little grated fresh nutmeg