Slice and rinse the leeks well. Drain on a fresh tea towels.In a cast iron soup pot heat up a drizzle of olive oil and sautéed the leek with a pinch of sea salt until translucent. Meanwhile dice the potato and broccoli into small pieces.
1 leek
Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the leeks. Pour In the vegetable stock or water and bring to a simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together until tender and cooked through but not mushy. About 10 minutes or so.
3 cloves garlic, 2 heads fresh broccoli, 2 golden potatoes, 6 cups vegetable stock or water, 5 sprigs thyme, 1 pinch red pepper flake, 1 leaf bay
Discard the bay leaf and using a hand-held blender purée the soup in the pot until smooth and creamy. Adjust seasoning to your taste with the sea salt and remove from heat.
Sea salt to taste
Add the baby spinach to the soup, give it a nice stir and cover with a lid for a couple of minutes. The spinach will wilt from the steam and the heat.
3 cups baby spinach
Serve hot with a poached egg on top and a nice drizzle of golden extra virgin olive oil, fresh herbs and freshly cracked black pepper.