2 tbsp pumpkin seeds 8-10 croutons 2 lt water
Extra vergin olive oil
salt & pepper
In a pot, over medium heat, fried 2 of the 3 leeks chopped in small pieces for 3-4 minutes.
Then add water and spinach, and let them cook for 15 minutes.
Blend until smooth, then season with salt and pepper.
You can regulate the quantity of the water to have a different consistence. Chop the last leek in really thin pieces and add it raw to the soup.
Put in the plates and garnish with oil, croutons, and pumpkin seeds.