1. Heat butter in a large pot over medium-high heat.
2. Once the pot is hot, add onion and let it cook for 2 to 3 minutes, until fragrant and almost translucent.
3. Then add the garlic and spinach, cooking for another 2 to 3 minutes until the spinach is wilted.
4. Then add the vegetable stock and cayenne pepper to the pot and bring to a boil.
5. Once boiling, cover and reduce heat to simmer, and let the soup combine for 10 to 20 minutes.
6. Once combined and fragrant, transfer the contents to a blend, or use an immersion blender, to puree the soup.
7. Then transfer the pureed soup back to the pot and add the coconut milk and almond flour, stirring to combine over low heat.
8. Once everything is combined add the salt and pepper to taste.
9. Once you have your preferred flavour, serve warm, and enjoy!
