- 2 tbs olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 small leek, halved, sliced, and washed
- 2 medium courgettes, diced
- 2 floury potatoes, peeled and diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 L vegetable stock
- 300 ml coconut milk
- 100 g (4 cups) baby spinach
- Freshly ground black pepper
- 4 thick sourdough bread slices, cubed
- 2 tbs olive oil
- 1 tsp hot paprika
- 1/4 tsp ground cumin
- 1 pinch cayenne pepper
- 30 g (1 cup) baby spinach
- 25 g (1 cup) rocket
For the soup: Heat the olive oil in a large, heavy-based saucepan set over a medium heat.
Add the onion, garlic, leek, courgette, and a generous pinch of salt, sweating for 6-8 minutes until softened.
Stir in the potato, herbs, stock, and coconut milk. Bring to the boil and then reduce to a simmer for 25-30 minutes until the potato is very soft.
Stir in the spinach leaves and let wilt for 2 minutes. Purée with an immersion blender or in batches using a food processor or blender.
Return the soup to a gentle simmer and season to taste with salt and pepper. Cover and keep warm to one side.
To serve: Preheat the oven to 190°C (170° fan).
Toss the sourdough cubes with the olive oil, spices, and some salt and pepper to taste in a mixing bowl.
Spread them out on a large baking tray in a single layer. Arrange the spinach and rocket next to the bread on one end of the tray.
Bake for about 10 minutes, turning over the croutons once, until golden and crisp at the edges. The spinach and rocket should be dry to the touch.
Remove from the oven and let cool briefly on the baking tray.
Reheat the soup if necessary before ladling into warm soup bowls. Top with the croutons and the dried spinach and rocket. Serve with some more freshly ground black pepper on top, if desired.