Peel and chop onions and garlic and sauté in hot olive oil. Dust with flour and sweat again.
Deglaze with the water and bring to a boil while stirring. Dissolve the vegetable stock cube in it.
Wash and chop the basil and add. Now add the spinach and bring everything to the boil once, then puree the soup. Whip the cream until stiff and add it to the soup before serving. Serve sprinkled with Parmesan. Tip: If you don’t like Parmesan, you can leave it out. The soup tastes delicious even without the cheese.
