This soup was made around what I had in the fridge – and I always have frozen spinach …

2 small leeks
2 cups frozen or 4 cups fresh spinach
3 (packed) cups fresh basil leaves
2 cups home made stock
1 tablespoon coconut oil
2 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon turmeric

Saute the leeks in coconut oil gently on a medium heat till soft and starting to caramelise.

Add the cinnamon, pepper and turmeric.

Add spinach and two cups of home made stock and bring to the boil.

turn the heat off and stir through the basil till soft.

Add extra stock if required – I like my soup thick so add the additional liquid at the end so I retain the chunky texture.

Blend well to a smooth consistency and add a little salt if you feel it needs it.

It’s green and glorious, super simple and was ready in 10 minutes.