Creamy Spinach Soup

1 - 2 tablespoons olive or avocado oil
1 onion, diced
3 cloves of garlic, minced
10 oz baby spinach
4 stalks of celery, diced
2 carrots, peeled and diced
1 potato, peeled and diced (optional)
1/2 teaspoon Herbamare
32 oz water or broth
Celtic sea salt and black pepper to taste
Crushed red pepper flakes to taste, optional

- Heat oil (on medium heat) and add onion and garlic, sauté for 5 minutes.
- Add carrots, celery, and season with Herbamare, sauté for 5 minutes.
- Add water and bring to a boil. Reduce to a simmer and cook for 10 minutes. Add spinach and simmer for 3 more minutes.
- Carefully transfer the soup to a blender and puree until smooth. Season with Celtic sea salt and pepper.
- Transfer to serving bowls and sprinkle with pepper flakes.

Enjoy!