Creamy Vegan Potato Leek Soup

Bahan-bahan (4 porsi)

• 3 large leeks
• 2 bay leaves
• 2 large sprigs fresh sage ((or rosemary))
• 10 to 12 sprigs (7g) fresh thyme
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• 12 ounces (340g) Yukon gold potatoes ((3 medium potatoes))
• 6 cloves garlic, (finely chopped)
• 1 teaspoon Aleppo pepper ((optional; or ¼ to ½ tsp red pepper flakes))
• 4 cups (960 mL) good-quality vegetable broth
• 2 (15-ounce / 425g) cans cannellini beans, ( drained and rinsed)
• 3 ounces (85g) fresh baby spinach, (chopped (optional))
• 1 cup (14g) flat-leaf parsley ((leaves only))
• 1 handful (8g) fresh dill ((leaves only) (or more parsley))
• 2 medium lemons
• 1 clove garlic, (grated or minced)
• ½ teaspoon flaky sea salt
• ¼ cup (56g) extra virgin olive oil