Spinach and pea soup

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

Serves 2–4

Ingredients

• 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/61/3 cups vegetable stock (see book page 176 for homemade)
• 250g/8 3/4 oz spinach leaves, rinsed
• 500g/4 cups frozen peas
• ¼ tsp dried chilli flakes,to taste (optional)
• Himalayan salt and ground black pepper
• Drizzle of extra virgin olive oil
• Toasted pumpkin seeds, to serve

Method

1. 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.

2. 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.

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

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.