In a soup pot, heat the oil over medium heat and cook the leeks, stirring frequently, until they become limp, about 3 minutes. Add the water or broth, dill, turmeric (if using), salt and bring to a boil. Add the spinach, cover, and cook over medium heat for 5 minutes. Break up the block of spinach with a fork and stir well. Cover and continue cooking until the spinach and leeks are tender, about 5 more minutes. Lower heat and stir in soymilk. Continue cooking until good and hot, but do not boil as the soymilk may curdle. Just before serving, season with a little nutmeg.
Per serving - 95 calories, 5 g fat (43% calories from fat), 5 g protein, 10 g carbohydrate, 3 g fiber, 0 mg cholesterol, 323 mg sodium