Heat one teaspoon of ghee in a soup pot. Add the bay leaf, cinnamon and cloves. Sauté for one minute, until the aroma starts to rise.

Add the onion and garlic and sauté for a couple more minutes, until the onion turns transparent.

Now add the chopped spinach. Sauté it for 5 more minutes until the leaves shrink and the raw smell goes away.

Now remove the cloves, bay leaf and cinnamon stick and puree the rest smoothly in a blender.

Add 1/2 cup of hot water and reheat over a medium flame. When it comes to a boil, remove from the stove top, add salt and pepper to taste and serve hot.