1-First, heat the olive oil in a medium pot over medium heat. Then, add the garlic and onion, cooking until they soften and smell great, which takes about 2-3 minutes.

2-Next, toss in the carrot and celery, letting them cook for a few more minutes to build flavor.

3-Now, add the diced potatoes, stock, and bay leaf to the pot. Cover it and bring everything to a boil, then lower the heat and simmer until the veggies are soft, around 15-20 minutes. Once done, remove the bay leaf and set aside about one-third of the vegetables for later texture.

4-Stir in the double cream and butter until the butter melts smoothly. Use a stick blender to mix the soup until it’s creamy, or cool it first if you’re using a regular blender. Finally, season with salt, pepper, lemon zest, and optional cumin and nutmeg, then mix in the spring onions and reserved veggies. Simmer for 3 more minutes and serve hot.