Toss the cubed bread with olive oil, garlic and dry herbs. Toast in an oven at 200 C for 10 mins or browned. You can also airfry or deep fry them. Add chopped coriander when they are hot. Set aside
Heat the coconut oil in a saucepan, add ginger and chopped onions to it. Saute for 2-3 minutes and add peeled and chopped potato and chopped zucchini to the same
Add spices and saute for 4-5 minutes till the spices have coated vegetables well.
Add the vegetable stock and coconut milk and cook for another 10-15 minutes or until the potato is cooked.
Add roughly chopped spinach and cook for another 3-4 minutes.
Cool slightly and puree in a blender until completely smooth. I don't filter this soup since my blender works pretty well but if you think it has chunks, you can filter it.
Serve hot with herbed Croutons