In large pot, heat olive oil over medium heat. Add onion and celery and sauté 5 minutes, until softened. Add garlic and pinch of salt and sauté 1 minute, until fragrant.

Add broth and coconut milk and bring to simmer.

Add half of spinach, stir, cover and cook for 10 minutes, until spinach is wilted.

Stir in lemon juice and turn off heat. Use immersion or regular blender to purée until completely smooth. If using standing blender, let soup cool slightly before blending.

Add remaining raw spinach to blender and purée until smooth.

Heat soup through and season to taste with salt, pepper and lemon.