Put vegetable stock in large pot and add veggies (except spinach) and the rest of your ingredients. Add a little extra water if the veggies are poking out over the liquid line, but you do not want this to be runny so too much liquid isn't advisable.
Cook all vegetables, except spinach, until tender. Add the spinach in the last 5 minutes of cooking.
Remove your bay leaf.
Using an immersion blender, blend the soup, leave chunks of vegetables to make the soup extra hearty.
Another nice touch is to add soft vegan cheese as garnish and serve with a crunchy garlic bread and a fresh salad.

1 liter vegetable stock
Water, as needed
1 bunch asparagus, cut into 2 inch pieces
1 large head broccoli, cut into florets
2 leeks, sliced about 1/2 way not using the tough portions
4 potatoes, chopped into cubes
3 handfuls spinach, chopped
1/2 of a lemon, juiced
1 bay leaf
Spices of choice (I like to use thyme, bay leaf, oregano, salt and pepper)