Spinach Soup

Ingredients

1 tsp olive oil

1 yellow onion

1 celery stalk

2–4 cloves of garlic, finely diced

2 large pieces of fresh ginger, finely diced

Chili powder or fresh chili, to taste

1/2 large avocado

1 lb cherry tomatoes

1 cup low-sodium chicken stock

3 cups of water

2 handfuls fresh spinach

Sea salt and freshly ground black pepper, to taste

Instructions:
1.Chop celery and onion into bite-sized pieces. Set aside.

2.Heat oil in a nonstick pan. Sauté onions until soft, then add the celery, garlic, ginger and chili. Simmer on low heat for about 5 minutes.

3.Meanwhile, purée the avocado in a food processor. Remove and set aside.
4.Add the tomatoes, stock and water into the pan and simmer for about 15 minutes.

5.Pour the entire soup into a food processor and purée until smooth. Then add the soup back into the pan; simmer on low heat to warm through.

6.Stir in the avocado purée and spinach to thicken soup. Serve with a drizzle of extra virgin olive oil to make sure all the fat-soluble vitamins are absorbed.