Method

Place a large saucepan over medium heat. Once hot, add the olive oil, then add the leek and sauté for 5 minutes until soft. Add the garlic and cumin, and fry for a further minute until fragrant. Then add the broccoli, courgette, potato, cannellini beans, and vegetable stock. Simmer for 10 minutes until the vegetables are soft. During the last 2 minutes of cooking time, add the spinach and stir through until wilted.

Remove from heat, add the Nush Protein natural yog and parsley, and blend until smooth (either transfer to a blender or use a stick blender in the pan).

Serve the soup with a drizzle of chili oil, the loosened Nush Protein natural yog, toasted mixed seeds, fresh parsley, and crusty bread.