Leafy Green Soup

This is an easy, adaptable winter-warming soup, using up leafy greens.
 
Ingredients
 
About 450g of softer leafy greens such as spinach/chard/kale or spring greens (both without stalks).
Spinach or chard work well by themselves but any combination of 2, 3 or all 4 leaves can be mixed to make up the weight.
1-2 tbsp oil (olive oil or melted coconut oil)
2-3 leeks, washed and sliced
About 2cm piece of fresh ginger, grated
2-3 cloves garlic, crushed/sliced
½ lemon – zest & juice
About 2 cm piece fresh turmeric, grated (or 2 tsp ground)
400ml tin coconut milk
300ml vegetable stock (use less if you prefer a thicker soup)
400g tin butter beans 
2 tsp tamari (or soya sauce) 
½ tsp smoked paprika or chilli flakes 
Salt and pepper

Method
 
1.    Wash the leaves well, getting rid of any mud or grit on the leaves. Remove stalks if using kale and/or greens and set aside.
2.    Heat the oil in a high-sided pan and add the chopped leek, grated ginger & turmeric, lemon zest and crushed garlic. Stir on a medium heat until softened for about 5 minutes. 
3.    Add the coconut milk and vegetable stock and turn up the heat slightly. Pour in the drained butter beans & add the leaves. If using a mix that includes kale and/or greens, add them first. 4. Put the lid on the pan and simmer for 4-5 minutes or until the leaves have softened and wilted into the liquid. 
5.    Add the tamari & lemon juice, smoked paprika or chilli flakes and season with salt and pepper. 
6.    Using a stick blender or food processer, whizz everything together until it is smooth and silky. Season to taste.