Chop 5 medium carrots, one red onion, 5 medium potatoes, 2 leeks and 6 celery sticks.
Heat 2 litres of water with sea salt flakes and a small cup of organic vegetable stock.
Add carrots, onion and potatoes and boil for 10 minutes or until fairly soft. Add leeks and celery and cook for another 5 minutes.
Add one 200 gr packet of kale and 100 gr of frozen peas and cook for an additional 5 min.
Add 100 gr of spinach and turn off the heat but leave covered until soup stops boiling.
Half an hour later, put through blender for 30 seconds (make sure soup has cooled down sufficiently if using a glass blender).
Put blended soup back in cooking pot and add 2-3 soup spoonfuls of olive oil, adjust salt, and add freshly ground black pepper. Serve immediately. Soup can be refrigerated and reheated.
For extra consistency and if you are not vegan, you can add cheese or a chopped boiled egg to your bowl.