Spinach, Coconut and Zucchini Soup

coconut oil or vegetable oil

mild curry powder

ground cumin

ground turmeric

large leek (topped and tailed, finely diced)

medium potato (such as Maris piper, peeled and cubed)

large courgette (zucchini, cubed)

green chilli (deseeded and finely diced)

| 1 cup hot vegetable stock (I used a Kallo cube)

x 400g | 14oz can light coconut milk

| 3.5-7oz fresh spinach

salt and pepper to season

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slices stale ciabatta (cubed)

olive oil

garlic granules

dried herbs (I used Herbs de Provence)

crisp spinach leaves to garnish