1 bunch celery with leaves sliced (reserve, a couple of celery, leaves for garnish)
6 cups homemade vegetarian 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
Himalayan Salt and freshly cracked pepper
1. Heat coconut oil over medium heat and add onion, garlic, celery, thyme and cook for 20 mins until celery is softened.
2. Add vegetarian stock, turnips and half the spinach and turn heat to high until it reaches boiling point.
3. Reduce heat and cover and simmer for 10 minutes until turnips are tender.
4. Turn off heat and let cool then pour the soup into a blender add the remaining spinach (this will keep the soup bright green and fresh tasting) and process in batches.
5. Return mixture to saucepan add coconut milk and simmer for few minutes.
6. Ladle into soup bowls, garnish with celery leaves and season to taste.
Serves 6