1 stick

Chicken stock

500 ml

Spinach

250 g

Onion 1 stick

Garlic

5 cloves

Onion

1/2 pcs

Celery

2 sticks

Olive oil

Moderate

Black pepper

Moderate

Salt

Moderate

How to do it

step1 1

Cut pieces of knuckleballs, onion, scallion, and celery and set aside.

step2 2

Boil a pot of water with salt, add washed spinach and scald, drain and chop and set aside.

step3 3

Heat a skillet and sauté the spinach with olive oil, onion, garlic cloves and a pinch of sea salt until softened.

step4 4

Toss in the zucchini and celery and sauté for 4 minutes, then pour in the stock and cook for about 2 minutes.

step5 5

Put the juicer into a saucepan and heat through until thickened, add sea salt and black pepper to taste.

step6 6

Finally add the chopped spinach and cook for 1 minute.

step7 7

To serve.