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celery and spinach soup

Celery and Spinach Soup

Course Lunch
Cuisine British
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 -3
Author Fiona Maclean


  • 6 sticks Celery sliced and cleaned
  • 1/2 Leek sliced and cleaned
  • 100 g Spinach
  • 500 ml 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


  1. 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
  2. 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
  3. Add the spinach and cook for a further 5 minutes
  4. Take the mixture off the heat and blitz with a hand mixer till smooth.
  5. Season with salt and pepper to taste.
  6. Serve with a dollop of yoghurt and if you like a little grated fresh nutmeg