Creamy Spinach and Celery Soup

Serves 6

• 1 bunch celery with leaves sliced 
• 6 cups homemade chicken stock
• 1 bunch spinach chopped
• 1 cup coconut milk
• 2 turnips peeled and cubed
• 3 garlic cloves, finely chopped
• 1 large brown onion chopped
• 1 tablespoon fresh thyme leaves
• Celtic Sea Salt and freshly cracked pepper

Reserve a couple of celery leaves for garnish and refrigerate
Heat EV olive oil over medium heat and add onion, garlic, celery, thyme and cook for 20 mins until celery is softened
Add chicken stock, turnips and spinach and turn heat to high until it reaches boiling point
Reduce heat and cover and simmer for 10 minutes until turnips are tender
Turn off heat and let cool then ladle mixture into a food processor to puree in batches
Return mixture to saucepan add coconut milk and simmer for 10 minutes
Ladle into earthenware soup bowls, garnish with celery leaves and season to taste

Serve with crispy kale chips