The Power Soup

Serves 4

INGREDIENTS:

50g butter

1 onion, roughly chopped

2 sticks of celery, sliced

1 potato, peeled and roughly chopped

2 cloves garlic, crushed

l.5 litre hot stock (chicken or vegetable)

250g spinach

200g green cabbage, sliced

1 tin of cannellini beans, drained and rinsed

1 tsp freshly grated nutmeg

Salt and freshly ground black pepper

Toasted power seed mix (sunflower, pumpkin and sesame seeds)

METHOD:

Place a heavy-bottomed saucepan over a medium heat and melt the butter. Add the onions, potatoes, garlic and celery to the pan and cook for 5 minutes stirring occasionally.

Add the hot stock and bring to the boil. Reduce the heat and stir in the cabbage, beans and nutmeg. Season with salt and pepper. Simmer until the potatoes are tender (about 15 minutes).

Add your spinach leaves and stir through the soup. Place your stick blender into the soup and blend.Whizz until the soup has a smooth consistency.

Serve with a dollop of crème fraiche and sprinkle with toasted power seeds.