Leek, celery & spinach soup

This is so tasty, don’t be put off by the strong flavours of celery and leek, with the stock and herbs, it’s gorgeous and so healthy. A great way to get some of your veggie quota! 

Serves 3

3 leeks sliced 
3 tbsp olive oil 
1 tbsp fresh thyme 
1 large onion chopped 
3 celery sticks chopped 
75ml white wine 
650ml hot vegetable stock 
125g fresh spinach 

1)heat the oven to 200c, place the leeks in a roasting tin and drizzle over 2 tbsp oil add the thyme and season with salt and pepper. Mix together and pop in the oven for 25 mins stir half way through, remove and set aside. 
2)heat remaining oil over a medium heat, add the onion and fry for 5 mins then add the celery and fry for a further 3 mins
3)increase the heat to high, add the wine and bring to the boil then bubble for 1-2 mins then add the leeks and add the stock and bring to the boil. Reduce the heat and simmer for 20 mins, stirring occasionally 
4)stir in the spinach and as soon as it’s wilted remove from the heat and blend. Season with salt and pepper then serve.