Ingredients:

• 1/2 Tablespoon Coconut oil
• 1 1/2 cups leeks finely chopped
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1/2 tablespoon dried thyme
• 1/4 teaspoon black pepper
• 1 large portobello, thickly  sliced
• 5 medium mushrooms, halved or quartered depending on size
• 1 cup orzo pasta
• 1 1/2 cups vegetable stock (hot)
• 1/2 cup light coconut milk
• 2 cups (50g) fresh spinach (torn if large, keep as is if baby)
• 1/2 tablespoon lemon juice

Instructions:

1. In a large saucepan, heat the oil on medium heat, then add the leeks with the salt and sauté for 5-7 minutes until soft and caramelized.
2. Add the garlic, thyme, black pepper and mushrooms and sautéed for a few minutes.
3. Pour in the stock and milk and let warm up to a simmer, then add the orzo and stir in. Let cook for 5-7 minutes until the orzo is cooked to al dente, stirring a few times.
4. Finally add the spinach and lemon juice and stir until the spinach is wilted.
5. Serve in a bowls with some chopped parsley and shaved parmesan if you’re not dairy-free.