2 tbsp of olive or vegetable oil
2 medium leeks or onions, trimmed, halved and sliced
3 garlic cloves
2 bay leaves
1 rounded tbsp of medium-hot curry powder or paste
300ml of whole milk
500ml of veg stock
About 300g of smoked haddock or pollack fillet, skinned and cut into bite-sized pieces
1 x 400g tin of cannellini or borlotti beans, drained and rinsed
About 200g of baby spinach (or regular spinach, tough stalks removed, leaves roughly chopped)
2 tbsp of chopped flat-leaf parsley or coriander (optional)
Place a large saucepan over a medium heat. Add the oil and then the leeks or onions, garlic, bay leaves if using, and curry powder or paste. Sweat, stirring regularly.
Pour in the milk and stock, bring to a simmer and cook for a further 2 minutes.
Add the smoked fish and beans followed by the spinach, adding it a handful at a time as it wilts down in the simmering soup. By the time the spinach is wilted (in just a few minutes), the fish will be cooked.
Add the chopped parsley or coriander if using, and season with a few twists of pepper (the smoked fish should make it salty enough). Ladle into warm bowls and serve.