Shopping LIST:

1.25L vegetable or chicken stock, 500g celeriac, 1 leek (approx.230g), spinach leaves (approx. 125g).

Season with: salt, freshly ground black pepper and nutmeg. Sprinkle with roasted pine nuts (50g)

Method:

• Get ready the stock by boiling 1.25L water in a kettle and mix it with 1 cube of quality veg/chicken stock.

• In a deep pan place the spinach leaves, the diced celeriac and finely chopped leek.

• With the lid on, bring to the boil, lower the heat and simmer for 10-15 minutes, or until the vegetables are soft.

• Using a hand blender (or a food processor), purée the celeriac mixture until smooth. Reheat the cream soup gently and season to taste with salt, freshly ground black pepper and nutmeg.

• Heat a non-sticking frying pan and add the pine nuts. Roast until golden brown, stirring frequently so that they do not stick. Sprinkle them over the soup and serve.