To begin, clean and wash spinach leaves. Boil water in a pan. Blanch the spinach until it changes color. Remove it to a bowl with ice-cold water so that it retains its color.
Squeeze out the water from the spinach. Keep aside.
Heat olive oil in a pan. Add in the bay leaf and cinnamon.
Add chopped garlic and saute for a minute.
Next, add in chopped onions and saute until translucent. Do not brown.
Remove from heat and let it cool. Remove the bay leaf and the cinnamon stick. Add the blanched spinach and blend into a smooth paste.
Heat the pan again and pour in the puree. Add in the vegetable stock.
Add in black pepper powder. Bring to a simmer. Add in a slurry of 1 tbsp cornflour mixed in 1 tbsp water.
Once it begins to thicken, add in the cream. Keep it on simmer, do not boil the soup or it might curdle.
Check the salt and add more if required.
The Cream of Spinach Soup is ready to serve. Garnish with a swirl of cream and serve hot.