In a saucepan, medium heat, put the olive oil, garlic and half of the bouillon (vegetable stock), when the garlic is golden add the spinach, low the heat and cover with the lid for a couple of minutes until the spinach becomes soft and moist. 

Meanwhile, in a pan, roast the cherry tomatoes cut in half. 

Now that the spinach is moist add the boiling water and the rest of the bouillion and let cook for 5/8 minutes. 

Add the roasted tomatoes (leave few aside for decoration) to the spinach little salt and pepper and use a hand blender to make a creamy soup.

If the soup is too thick add a little bit of hot water while blending or if it is too liquid add a tsp of maizena (corn starch).

To serve, put the creamy soup in a bowl add the roasted tomatoes that you left aside the basil, lime and a sprinkle of sesame seeds.