Cut the green part of the leek and discard, cut the remainder of the leek into 1/4 inch rings and set aside.
Cut both ends off the onion, cut the onion in half and remove the outer layer. Slice the onion into small wedges and set aside.
Roughly chop the garlic and set aside.
Roughly chop the broccoli, including the whole stem. This is packed with nutrients and there is no need to ever dispose of it. Set aside.
Remove the seeds from the jalapeños and roughly chop.
In a large heavy bottomed pan heat 3 tablespoons of ghee over medium heat. Add the leek and onion and season with salt and pepper. Cook for 3 to 4 minutes. Add the garlic and continue to cook for 5 more minutes being careful not to burn. Add the broccoli and give everything a stir. If you are using the jalapeño add now. Add veggie stock and bring to a boil. Turn down the heat to a simmer. Continue to cook for 10 minutes. Add the spinach and mix everything together so the spinach wilts. Add the coconut aminos and season the soup with salt. Carefully add the soup to a blender in batches and purée until smooth.
There are so many toppings you can add if you want.
Some that I love are, chili oil, sesame seeds, nutritional yeast, and parmesan.