⅓cup(80ml) heavy cream(double cream) plus more for garnish
Heat the oil in a large pot over a medium heat, then add the onions and cook for 5 minutes or until soft but not browned. Stir in the garlic and cook for a further minute.
Add the stock, water, spinach and potatoes and bring to the boil, then cover with a lid, reduce the heat and simmer for 15 minutes. Season with the pepper (you may wish to add salt if you use a low-sodium stock).
Blend the soup with a blender (in batches) or with an immersion blender. Stir in the cream.
Blending hot soup can be dangerous, so make sure you blend in batches if you’re using a blender.
Cube your potatoes into smaller pieces so they cook quickly and evenly.
When pouring in cream, be sure to reserve some as a creamy white garnish to top the soup.
Bump up the nutrition and add some more greens to the mix such as kale, collard greens, or even carrot tops.
Give this soup a kick of heat by garnishing with fresh red chili flake or adding cayenne pepper to the soup mix.
If you want a spinach soup with a hint of natural sweetness, try using a peeled sweet potato instead of a white potato.
For a chunky soup, strain out the potatoes and blend the spinach, then add the potatoes back in.
Add some chopped carrots or celery to flavor and add to the soup and blend with the rest of the ingredients.
Fresh herbs like mint and basil make a great mix in to add flavor to spinach soup.