Spinach Soup


1tbsp Coconut oil

1 Bunch spring onions , chopped

1 Leek (approx 120g), sliced

2 Small sticks celery (about 85g), sliced

200g Cannellini beans (tin, rinsed)

Salt and pepper

1 Litre stock

2 x 200g bags spinach

150g Creme fraiche (optional)



  1. Heat the coconut oil in a large saucepan. Add the spring onions, leek and celery.
  2. Stir and cover.
  3. Sweat for 10 minutes, stirring a couple of times. Pour in the stock and cannellini beans and simmer for 10 minutes.
  4. Add the spinach and cook for a few mins until wilted.
  5. Blend until smooth.
  6. Stir in the creme fraiche and season to taste.