Wash and chop the leeks and put them into a stock pot with the butter (or alternative) and lightly simmer for a few minutes (until just starting to brown).

Add the dried fenugreek (or alternative), soups stock, and curry powder; lid the pot and let simmer for half an hour.

Add the spinach, lid the pot, and let simmer until the spinach is wilted (2 or 3 minutes).

Remove from heat and add cream and bechamel (if you so desire)

Purée the contents of the pot (I use an immersion blender, but it can also be done in a regular blender).

Put into bowls; add salt, pepper, and nutmeg; serve.