Wash the spinach thoroughly and chop it roughly.

Add one glass of water and boil the spinach with the lid on to keep its green color. Let it cool, then blend it into a smooth puree.

In a pan, melt the butter and add the ginger-garlic paste. Add the spinach puree, reduce the heat, and mix in salt and black pepper. Cook for 5 minutes. Add the milk and, if you want a thinner soup, add a little water. After simmering, remove from heat and stir in lemon juice. Add sugar if desired. Whisk in the cream. Serve the hot and healthy spinach soup.