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2 large leeks, quartered & sliced. 1-tablespoon butter. 2 tablespoons white basmati rice. 1-teaspoon salt. 2 teaspoons curry powder. 4 cups vegetable stock. 1-½ cup peas. 4 cups fresh spinach lightly packed and chopped. 1-cup coconut milk. Soak the leeks in a bowl of cold water to remove any grit. Meanwhile in a soup pot over medium heat, melt the butter and stir in the rice. Scoop the leeks from the water shaking off any excess and add to the pot along with salt, curry powder and 1 cup stock. Cook over medium-low heat for about 12 minutes, till the rice is almost done. Add the remaining 3 cups stock, the peas and the spinach and bring to a boil. Boil for about 3 minutes and turn the heat off. Add coconut milk and stir. In a blender or food processor, puree the soup in batches until smooth. Taste for salt and season with pepper to taste. Chill. Garnish with parsley.
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