My mother used to make spinach soup with the left over water. This is my newly experimented version:
Sauté finely chopped shallots in vegetable oil. Add the washed and torn leaves of the courser variety of spinach and wilt over a high heat. Crumble in a vegetable stock cube, of just salt and add water. Boil for a few more minutes.
Puree with the mini masher, serve piping hot with a dollop of cream.
The beauty of it is its rich, bright green colour with a spiral of creamy white. Gorgeous!