Cook the onion and garlic in hot butter.
Cover with 1L water and add the potato, lemon rind and Vegeta Chicken Stock Powder. Cook for 15 minutes, or until the potato softens.
Let the potato cool and chop finely in the food processor or using electric beaters. Return to the soup.
Bring the soup to the boil.
Add in the frozen spinach, salt and cook another 10 minutes.
Just before the soup is complete add in the cooking cream.
Serve with broken up feta cheese.
For this recipe fresh spinach can also be used. In this case cut the spinach leaves roughly, bring to boil, drain and chop finely in the food processor and add to the potato.