In a large saucepan over medium heat, add the coconut oil, chilli and spices. Fry for 1 minute until fragrant. Add the leek, sweet potatoes, courgettes, spinach, broccoli and the vegetable stock. Simmer for 20 minutes.
Blend the soup until smooth using a stick blender. Add the coconut milk and simmer for another 20 minutes. Season to taste and serve the soup hot with a drizzle of olive