In a pot, melt the butter, add oil and fry the onion till translucent. If the fire is too strong add some water.
2
When the onion has cooked, add carrots, celery and potato and add to the pot. Pour in a glass of hot water and cook for 5 more minutes, then add chopped parsley and garlic just for a minute, then add rest of the water. Salt and pepper to taste.
3
Cook for about 20 minutes till all the vegetables have softened, then add spinach. Cover the pot and cook for 5 minutes.
4
Using a blender, mash the soup to a creamy texture. Bring back to the stove and cook for another minute.