This is a really healthy soup, packed with vitamins & minerals (vit c and iron in particular) and you can tweak the spices to get the kind of flavour that you want. You can also sub in any green vegetables - cabbage, kale, etc for the spinach if you prefer.
Ingredients (serves 4, easily doubled):
2 tbsp light olive oil or rapeseed
1 leek finely sliced (or can use frozen too)
1 medium potato, peeled and roughly chopped or diced
1 large carrot peeled and sliced
1 crushed garlic clove
1 tsp mild / medium curry powder
Half tsp cumin
Half tsp turmeric
1 litre veg stock or 2-3 tsp veg bouillon in hot water)
200 ml (half a tin) of light coconut milk (or use extra stock if you prefer)
200g fresh or frozen spinach
Salt and pepper to season
A squeeze of lemon juice
Optional grated cheese (I used Parmesan) for topping and wholegrain bread.
Heat the oil in a large pan, add the leek, potato, carrot, garlic and spices. Stir and cover, cooking over a low heat for 5 mins.
Add the stock and coconut milk, bring to the boil, cover and simmer for 10 minutes until the vegetables are tender.
Add the spinach, cook for a further 2-3 mins.
Using a stick blender or normal blender, blend the soup.
Season with the salt, pepper and lemon juice to your taste.
Serve with optional cheese and bread (pref wholegrain).
Slightly adapted recipe by nutritionist and athlete Anita Bean.