SPINACH AND PEA SOUP

Go green! Surely you must feel healthier just looking at this soup?

SERVES 2–4

2 tbsp Lucy Bee coconut oil

1 large onion, chopped

1 large garlic clove, chopped

450g/1 lb celeriac, peeled and cubed

1.5 litres/6⅓ cups vegetable stock (for homemade)

250g/8¾ oz spinach leaves, rinsed

500g/4 cups frozen peas

¼ tsp dried chilli flakes, to taste (optional)

Lucy Bee Himalayan salt and ground black pepper

Drizzle of extra virgin olive oil

Toasted pumpkin seeds, to serve

Melt the coconut oil in a heavy-based saucepan, add the onion and fry over a medium heat until just starting to soften, then add the garlic and fry for a further 1 minute.

Add the celeriac and stock, bring to the boil, turn down the heat and simmer, uncovered, for 10–15 minutes until the celeriac is soft. Add the spinach, peas, chilli flakes and salt and pepper to taste and bring to the boil, stirring occasionally. Remove from the heat and leave to stand for 5 minutes before blitzing in a blender or food processor.

Serve with a drizzle of olive oil and toasted pumpkin seeds sprinkled on top.