Peel, wash and roughly dice the potatoes. Peel and chop the onion
Heat the oil. Brown the potatoes and onion in it. Add soup vegetables without defrosting, steam briefly. Add spinach and 3/4 l water. Bring everything to the boil, stir in the stock and simmer for about 15-20 minutes
Puree the vegetables in the soup with the cutting stick. Season to taste with salt, pepper and nutmeg
Cut ham (remove fat if necessary) into strips. Arrange soup in preheated soup plates. Add 1 teaspoon of crème fraîche each. If necessary, pull through the soup with a wooden skewer. Sprinkle ham over it. Wash the herbs and garnish the soup with them