Spinach Zucchini Soup

Ingredients:

1 tablespoon coconut oil
1 leek, chopped
1 green chile, minced
2 cloves garlic, chopped
1-2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 medium potato, peeled and diced
4 cups vegetable stock
1 large zucchini, diced
1 bag baby spinach
1 cup coconut milk
salt and black pepper, to taste

In a saucepan, cook the leek in the oil and add the chile and garlic, followed by the curry, cumin, and turmeric. Add the potatoes and stock. Cover and simmer for 10 minutes, then add the zucchini. Simmer until the potato and zucchini are cooked and add the spinach. When the spinach is wilted, pour the mixture into a blender with the coconut milk and puree until smooth. Transfer the soup back to the saucepan and season with salt and pepper.

Serve with garlic croutons and a drizzle of coconut milk.