Take a big soup pot with a thick bottom and put the coconut oil in. As soon as the oil is hot enough add the onions and bake until translucent. Add the garlic and bake for a short while. Add the ground spices and bake until fragrant. Add the celery and broccoli, stir and add the vegetable stock.
Add the bay leaves and bring the soup to the boil. As soon as it boils turn down to a summer and leave to cook for about 15 minutes.
When the broccoli is almost done, add the spinach and leave to wilt.
Before blending remove the bay leaves and puree the soup with the stick blender.
Serve with a bit of coconut milk, sprinkle with hennepseed and the gardencress