- 2 tablespoons oil
- 3 garlic cloves
- 500g spinach
- 1.2 liters of vegetables Bouillon
- 1 cup of half
Download the oil with the squeezed garlic and add the spinach until it coincides. Add the bouillon and the half cream, bring to a boil and puree with the mixer (to the desired consistency).
Season the soup with the stedy spices and serve hot.
As a decoration, a cream chill, nuts, breadcroutons or even spinach leaves is suitable.