Heat the oil in a large heavy-based pot. Add the chopped onion and a splash of water. Place the lid on and leave to sauté for five minutes, stirring once or twice. Add the potato, celery and courgette. Stir to combine.
Pour in the stock and bring to the boil. Lower the heat and simmer for 10-15 minutes until the potato is cooked. Add the spinach leaves, wild garlic, coriander and chilli. Remove from the heat. Stir until the spinach is just wilted. Blitz until smooth and a uniform green colour. Season to taste and serve immediately with a dollop of crème fraîche, sour cream or Greek yoghurt.
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