1 Thaw the spinach. Meanwhile, peel the onion and garlic and finely chop.
2 Squeeze spinach well to remove excess moisture and coarsely chop.
3 Heat oil in a pot over medium heat. Sauté onions and garlic, stirring frequently, until softened. Add spinach and sauté 1 minute more. Season with salt and pepper.
4 Pour chicken stock and soy creamer into the pot and stir to combine.
5 Bring to a boil and cook until sauce is thickened. Season with salt and pepper. Grate nutmeg over the top and serve.