A bowlful of goodness from a few leftover vegetables in the fridge. Packed with vitamins and iron, and ready in under half an hour, this is the perfect lunch.
Ingredients (serves 4)
A large knob of butter
1 tbsp of rapeseed oil
A small leek, sliced (half an onion or a couple of shallots would be fine)
Half a celeriac, peeled and chopped into chunks
Half a bag of spinach (I had roughly 100g)
750ml vegetable stock
Salt & freshly ground pepper
Melt the butter and oil over a low heat and add the leek. Sweat with the lid slightly ajar until softened but not browned.
Add the celeriac and stir well, cook for 2 minutes.
Add the stock, season and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the celeriac is soft. remove from the heat.
Add all the spinach, stir well and cover until the spinach has just wilted.
Blitz in a blender immediately to keep the green colour of the spinach. If you wait it will go a sludgy green, not a bright green.
Thin down with a drop of water or some more stock to get your preferred consistency. If you want it much thinner use stock – too much water will dilute the flavour.
Serve and enjoy.