Chop the onion finely. Grate the garlic and the ginger. If using fresh chili, chop it very finely as well. Peel the potatoes and cut them into cubes. Cut the stem of the broccoli into cubes as well. Divide the rest of the broccoli into florets, but keep them separated from the broccoli stem and the potatoes.

Heat the coconut oil in a medium pot. Add the onion, garlic, ginger, and chili and stir for about 3 minutes.

Add the vegetable stock, potatoes and only the broccoli stem. Bring to a boil and cook on medium-low heat for about 8 minutes or until the potatoes are almost done.

Add the coconut milk and the broccoli florets. Cook for about 5 more minutes until all the vegetables are soft. Add the defrosted and drained spinach or the chopped fresh spinach. Stir until wilted, about 2 minutes. Add the chopped or torn basil leaves and the lemon juice.

Puree the soup in a blender or with an immersion blender. Adjust the taste with salt, pepper, and more lemon juice, if necessary.