Artichoke soup with mint

Ingredients

• 340 g Artichoke hearts, thawed
• 40 g Baby spinach, raw
• 470 ml Chicken stock, low-sodium
• 2 pcs Celery stick, sliced
• 1 pcs Onion, peeled and chopped
• 2 tbsp Olive oil
• 1 tbsp Mint, fresh, chopped
• 1/2 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Heat olive oil in a medium-sized pot over medium-high heat. Add celery and onion, then season with salt and pepper. Cook, stirring until soft, for 4-5 minutes.
2. Add stock and artichoke hearts then bring to a boil. Reduce heat and simmer, covered, for 12 minutes.
3. At the last minutes of cooking, add spinach and mint. Remove the soup from heat and purée it.
4. Reheat soup over low heat then serve in bowls.