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