Wash all your vegetables thoroughly to remove any dirt or impurities. Chop the spring onions and mince the garlic, adding them to a large pot. Dice the potatoes into small cubes and set aside.

Heat a tablespoon of olive oil over medium heat in your pot. Once shimmering, add the chopped spring onions and minced garlic, stirring constantly for about 3-4 minutes until fragrant and soft.

Incorporate the diced potatoes, stirring them well with the sautéed aromatics for another 2 minutes. Pour in 4 cups of vegetable broth and bring to a gentle boil. Reduce the heat to low and simmer for approximately 15-20 minutes.

Add the fresh spinach to the pot, stirring gently until wilted, which should take about 2-3 minutes.

Transfer the soup into a blender in batches and blend until silky and creamy. If you prefer a chunky texture, blend only half. Return the soup to the pot and add heavy cream or coconut milk.

Taste the soup, adjusting with salt, pepper, and a squeeze of fresh lemon juice for brightness. Ladle into bowls and garnish with fresh dill or chives. Serve warm with croutons or toasted bread.