Trim the leeks, halve them and rinse out any grit. Finely slice them. Peel and finely chop the onion. Finely chop the parsley stalks and set the leaves aside for later.

Put a large pan on a medium heat. Add 1 tbsp oil and the chopped veg and parsley stalks. Season with salt and pepper. Fry, stirring often, for 10 mins till the veg are soft and glossy. If the pan starts to dry out or the onion browns too quickly, turn the heat down and add a splash of water.

While the veg fry, peel and roughly chop the potatoes. Fill and boil your kettle.

Tip the chopped potato into the pan with the vegetable stock powder. Pour in 1 ltr hot water. Stir to mix, then bring to the boil. Pop a lid on the pan and simmer for 15 mins till the potatoes are almost cooked through. A skewer should nearly go through a chunk of potato.

While the pan simmers, trim and roughly chop the courgette. Trim the dry end off the broccoli stalk. Roughly chop the stalk and break the head into florets.

Add the broccoli and courgette to the pan with half the parsley leaves. Simmer, with the lid off, for 8 mins till the veg are tender. Add the spinach and stir to wilt it.

Ladle the soup into a heatproof blender. Add half the goat's cheese and half the parsley leaves. Blitz till smooth. Alternatively, use a hand-held blender to blitz the soup in the pan. Taste and add a pinch more salt and pepper, if needed.

Ladle the soup into 4 warm bowls. Dot with the remaining goat's cheese and sprinkle over the chopped hazelnuts. Roughly chop the remaining parsley and add to the bowls. Seve straight away.