Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes.
Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
To serve, pour the soup into a bowl and drizzle with the cream.
