Trim the spinach by removing unwanted stems. Set water to boil in a stock pot. Add the trimmed spinach to the boiling water for 15-20 seconds, then immediately transfer to ice-cold water to retain its bright green color. Remove from the cold water and squeeze out excess water.

Heat a pan over medium heat. Add 15 ml olive oil and garlic. Sauté for a minute, then add the blanched spinach, salt, and a pinch of black pepper powder. Cook for 1-2 minutes. Turn off the flame and let it cool.

In a grinding jar, add the cooked spinach mixture, mint leaves, coriander leaves, ginger, green chillies, and water. Blend until you get a smooth puree.

In a saucepan or wok, heat 30 ml olive oil. Add wheat flour and cook on medium-low flame for 2-3 minutes. Gradually add milk in batches while stirring to prevent lumps. Cook for a few minutes until well combined.

Add bay leaf, nutmeg powder, freshly crushed black pepper powder, and salt. Stir and cook for 3-4 minutes. Add the spinach puree, adjust the soup's consistency with hot water if needed, and bring to a boil. Cook for 3-4 minutes.

Taste and adjust seasoning. Stir in freshly crushed black pepper powder, honey, and lemon juice. Mix well and turn off the heat. Add fresh cream and stir.

Serve the soup hot with crispy garlic bread. Garnish with fresh cream and red chilli flakes.