Celeriac and Spinach Soup - LGM Nutrition

Ingredients

• 2tbsp extra virgin olive oil
• 1 large onion, finely sliced
• 1 clove garlic, crushed
• 1 celeriac (c 600g or 1lb 5oz), peeled and grated
• 1 litre boiling water
• 1 vegetable stock cube ( I used Kallo vegetarian cubes) or homemade stock from your Sunday roast leftovers.
• 500g (1lb 2oz) young spinach leaves
• Grated nutmeg
• Salt and pepper