• 2 tb­sp pine nuts
  • 1 onion, chopped
  • 1 gar­lic clove, crushed
  • 500g/1lb 2oz cele­ri­ac, chopped
  • 200g/7oz spinach leaves, rough­ly chopped
  • 750ml/3 cups veg­etable stock/broth
  • 250ml/1 cup se­mi skimmed/half fat milk
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. First quick­ly toast the pine nuts in a dry pan for a minute or two, shak­ing con­tin­uous­ly un­til they turn gold­en brown. Re­move the pine nuts from the pan and chop. Use the same pan to gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er, ex­cept the pine nuts. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the cele­ri­ac is ten­der. Blend the soup to a smooth con­sis­ten­cy, sea­son and serve with the pine nuts sprin­kled on top.
  3. You could use chopped toast­ed pump­kin seeds rather than pine nuts if you pre­fer for the gar­nish.