Heat the oil in a large dutch oven or sauce pot over low heat. Add garlic, ginger, and coriander, stir to coat evenly, and let simmer until spices are fragrant and garlic has browned slightly, about 5 minutes.

Add the broccoli and potatoes and stir to coat in spices and oil. Cook about 5 minutes over medium heat. Meanwhile, chop and thoroughly wash your leeks.

Add leeks, water, and nutritional yeast. Stir. Bring water to a boil, then cover and simmer for 15 minutes until the potatoes are very soft.

Remove cover and turn off heat. Let cool slightly and blend until smooth with an immersion blender, or cool to room temperature before transferring to a blender or food processor. If you'd like a thinner consistency, add some water here in 1/2-cup increments.

Add spinach to blended soup and stir until wilted.