1-Heat 2 tablespoons olive oil in a medium pot. Add 2 cloves garlic sliced finely and 1 small onion sliced finely; cook until fragrant and the onion softens.

2-Add 1 medium carrot diced and 1 stalk celery diced; cook for a few minutes to blend the flavors.

3-Add 1/2 kilogram potatoes diced, 3 cups vegetable or chicken stock, and 1 bay leaf. Cover, bring to a boil, then simmer until the vegetables are slightly softened.

4-Remove the bay leaf. Scoop out about one-third of the vegetables and set aside for later.

5-Add 3/4 cup double cream and 1 heaping tablespoon butter chilled; stir until the butter dissolves and the mixture is smooth.

6-Use a stick blender to blend the soup until smooth. If using a stand blender, cool the soup first to avoid splatters.

7-Season with salt and pepper to taste, grated zest from 1 lemon, and optional spices like a dash of cumin powder and nutmeg powder. Mix well to incorporate.

8-Add 1/4 cup spring onions cut into thin rings and adjust seasoning as needed.

9-Return the reserved vegetables to the pot. Cover and simmer for 3 minutes to warm through.

10-Serve hot, garnished with extra spring onions if desired.