Source: dLife

A wonderfully tasting soup with celeriac, spinach and nuts.

Servings

4 cup cold water
1 cup white wine
1 fresh leeks , thickly sliced
1.25 lb Celeriac, fresh , diced
7 oz fresh spinach leaves
1 pinch ground nutmeg
1 pinch salt and pepper
1 oz pine nuts , to garnish

1 Mix the water and wine in a jug.
2 Place the leek, celeriac and spinach in a deep pan and pour the liquid over the top.
3 Bring to a boil, lower the heat and simmer for 10 to 15 minutes (until vegetables are soft).
4 Pour the celeriac mixture into food processor/blender and puree until smooth.
5 Return to clean pan and season with salt, pepper, and nutmeg to taste.
6 Reheat gently.
7 Heat a non stick frying pan (do not add oil), add pine nuts. Roast until golden brown, stirring occasionally. Sprinkle over soup and serve.

If soups appears to thick, add a little water or low-fat milk when pureeing.