Put four eggs in a saucepan of cold water, add a pinch of salt, boil for 11 minutes and run under ice-cold water when done.
Make 1.5 litres of vegetable stock and leave it simmering on a low heat.
In the meantime, fry 2 diced white onions in 3 tbsp olive oil in a large frying pan on a high heat.
Turn down the heat after a few minutes and add 1.5 tsp curry powder, 1 tsp paprika, 0.5 tsp ground ginger, 1 tsp turmeric, 2 tsp ground cumin and 3 cloves of sliced garlic.
Fry for a few more minutes until the onion is nice and soft, but make sure you don't burn the spices.
Add one diced courgette, 2 large chopped potatoes, two tins drained chickpeas and 200g chopped green beans and continue frying for another five minutes. Then add the stock to the vegetables and bring to the boil. Leave to simmer for 30 minutes with a lid on the pan.
Finally add 200g spinach, bring to the boil again, cover and leave to simmer for another 10 minutes.
Remove from the heat and add the extra virgin olive oil and a little salt and pepper.
Finely chop the eggs and add them to the soup. Season to taste and serve with bread (optional).