Spinach Soup With Potatoes

Cut all the vegetables into small cubes

In a pan, melt the butter and add the chopped onion. Sauté until soft and golden.

Add the diced potatoes, carrots, and celery. Season with salt, pepper, thyme, and cumin. Stir well.

Stir in the spinach and cook until it wilts.

Pour in the hot water, cover the pot, and let it simmer over medium heat for 10 minutes until the vegetables are fully cooked.

Remove from heat and blend the soup using a hand blender or regular blender until smooth.

Return the blended soup to the heat. Add the milk and flour mixture, stir well, and cook for another 2 minutes until slightly thickened.

Remove from heat and serve hot with toasted bread and a squeeze of lemon if desired