For the Soup Base:
4 cupsFresh spinach leaves (washed and trimmed)
1 mediumOnion (finely chopped)
1 tspGarlic (finely chopped)
1 smallPotato (peeled and diced)
¼ cupCelery or leek (optional, chopped)
1 tbspOlive oil or butter
For Seasoning:
to tasteSalt
½ tspBlack pepper
a pinchNutmeg (grated, optional)
For Blending And Adjusting:
2½ cupsVegetable stock or water
1 tspLemon juice
For Finishing:
1 tspOlive oil or butter