Prepare the ingredients: Clean the spinach, wash thoroughly with plenty of water. Peel the potato and dice it.
Sauté the onion: Add 3 tablespoons of extra virgin olive oil to a pot. Sauté the finely chopped onion over low heat for 5-6 minutes until softened. Add the crushed garlic and cook for another minute.
Cook the potato: Add the potato to the pot and cook for 2-3 minutes. Add 6 cups of water or vegetable broth and cook for 15 minutes until the potato is tender.
Add the spinach: Add the spinach and cook for 3-4 minutes. Do not overcook, as it will lose its color and flavor.
Blend: Add 2 tablespoons of lemon juice. Blend with an immersion blender until smooth. Add salt and nutmeg.
Serve: Pour into bowls. Drizzle with the remaining extra virgin olive oil. Serve hot.
Do not overcook the spinach after adding it to the soup, or its green color will fade. 3-4 minutes is sufficient. Grated nutmeg pairs very well with spinach; a small touch makes a big difference.
