Pour 1 teaspoon oil to a pot and saute sliced garlic for 1 minute.

Add the spinach and saute until it wilts and the raw smell has gone completely. This will take about 5 to 6 minutes.

Cool this and blend to a smooth puree with ½ cup water or stock/broth.

Melt butter in the same pot and reduce the heat to low. Add 1 bay leaf and cinnamon. Let them sizzle in the butter for a minute.

Add flour and saute until it loses the raw flavor, for 2 to 3 minutes. Do not brown the flour.

Pour milk slowly and mix well. Simmer and let it cook until slightly thick.

Then add sugar, black pepper, spinach puree and ½ cup more liquid (stock/broth or plain water).

Bring this to a gentle boil and add cream.

Let it simmer until the soup thickens and all the raw flavor of spinach is gone. (for about 3 to 4 mins). Taste test and adjust the seasoning.

Turn off the heat and cover the spinach soup. Bay leaf and cinnamon will continue to infuse their flavors so keep them in the soup until you serve.

Pour spinach soup to serving bowls and garnish with cream, black pepper and red chili flakes. Serve hot or warm with croutons or cheese toast.