# Heat the oil in a large pan. Add the spring onions and sauté for 2 mins. Stir in the spinach leaves, cover with the lid and cook covered for 3 mins.
# Pour in the stock, nutmeg and a little salt and pepper. Bring to the boil. Cover then simmer for 5 mins.
# Transfer the mixture to a food processor and whizz until smooth. Add the lemon juice and creme fraiche and whizz again until well mixed. Return the soup to the rinsed out pan and gently reheat until piping hot. Adjust the seasoning to taste adding a little more nutmeg if liked. Serve with a swirl of creme fraiche in each bowl if liked.
One of the best ways to use up that extra bunch of spinach lying in your fridge is to make a hearty soup. Delicious, flavorsome, lovely-green soup packed with iron makes for a good-for-you snack or a heart-warming appetizer. Prepared in half-an-hour, this velvety, aromatic soup is indeed something that none can resist.