1 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon extra-virgin olive oil
3 cups packed rinsed spinach leaves
4 cups vegetable stock or canned vegetable broth
About 1/2 teaspoon sea or kosher salt
1/4 teaspoon pepper

In a 2- to 3-quart pan over medium-high heat, stir onion and garlic in extra-virgin olive oil until onion is barely limp, 2 to 3 minutes. Add spinach leaves and stir just until wilted, about 1 minute. Add vegetable stock, or use canned broth. Purée mixture, one half at a time, in a blender (hold top down with a towel). Return to pan and bring to a simmer. Add sea or kosher salt and pepper.