In a bowl mix the bread sticks with olive oil, garlic, rosemary and thyme, tossing until coated.
In a non-stick frying pan heat some olive oil and fry the bread sticks, stirring often, until golden. Set aside on a lined baking tray and sprinkle with the Violife Prosociano while the bread is still hot.
In a large pot eat the coconut oil. Add the onion and the spices and sauté until golden. Add the leek, potatoes, zucchinis and chili and stir. Season with salt and pepper, cover and cook for 5 mins.
Add the water or stock and the coconut milk and simmer for a further 20 mins or until the potatoes are soft. Stir in the spinach until wilted for a further 5 mins. Use a hand blender to blend the soup until creamy. Add half of the Violife Creamy into the soup and mix until melted and incorporated.
Serve the soup with the bread sticks, a quenelle or a dollop of Violife Creamy and baby spinach leaves.