1. Chop the leeks into thin rounds, using all but the toughest greenest parts of the leeks, Wash the leeks carefully to remove all the grit, Cook the leeks in a little groundnut oil on a low heat for 20 minutes, Finely slice the celery and add to the pan, Peel and chop the artichokes and add to the pan, Cover the pan and sweat the vegetables for a few minutes, Pour over the water or stock and bring to the boil, Turn the heat down and partially cover the pot with a lid, Cook for about 25 minutes until the artichokes are tender, Grind the nuts and spices into a fine powder, Peel and slice the ginger thinly, Fry the spices, ginger and nuts in the groundnut oil briefly, Blitz the Soup in a liquidizer and add the parsley, Ladle into bowls and top with the spice mix

Enjoy!