Instructions

1. Heat the oil in a large saucepan on the hob. Add the chopped onions and fry gently for 2-3 minutes until softened.
2. Add the crushed garlic and diced potatoes and cook for another 2 minutes.
3. Pour in the vegetable stock, bring to the boil and then reduce to a simmer for 15 minutes.
4. Add the spinach and cook for a further 2-3 minutes until it has all wilted. Stir in the creme fraiche.
5. Blend the soup, either with an immersion blender or in a stand blender (be careful as it will be very hot!).
6. Serve immediately with a drizzle of cream and a sprinkling of dried chilli flakes.