In a large saucepan fry the onion and garlic over a medium heat until they begin to soften.

Add the carrots and leeks, and stir over the heat until the leeks begin to soften and break up.

Add the spinach and stir until it wilts.

Add half of the stock and the rest of the spinach, stir until combined.

Cover and reduce the heat, simmer for 30 minutes and then add the rest of the stock.

Simmer for a further 20 minutes and allow to cool slightly. Blend with a hand blender or food processor until smooth.

Reheat as needed and serve hot!