Salt a pot of water and bring to the boil. Slice the onion, cook for a few minutes, then add the spinach with roots removed.
Drain the vegetables, then soak in cold water to cool. When cooled, drain again, press out any water, and chop into small pieces.
Add the chopped, cooked onions and spinach to a blender.
Add just enough milk to cover the vegetables and purée until smooth.
Add the rest of the milk and purée again.
Transfer to a pot and turn on the heat. Add the stock cube/granules and dissolve.
Bring to a simmer and add the grated cheese. Taste and adjust the seasoning with Krazy Salt (or salt) and pepper.
Serve in a mug.
Story Behind this Recipe
I made this with what I had on-hand at the time. I love cheese so I use quite a lot in this recipe. The ingredient quantities are easy to remember since the milk, stock cube and cheese quantities are all "4"s.
Be sure to being cooking the onions before adding the spinach, and continue to cook until the onions are soft. It's okay if some liquid remains in the spinach after pressing. If you don't have Krazy Salt, just use regular salt.