In a large soup pot, heat the oil over medium-high heat. Sauté the leeks and garlic for 2-3 minutes, stirring frequently. Add the stock and bring to a boil.

Add the spinach, dill, salt, and white pepper. Cover and cook 5-6 minutes or until the spinach is very soft.

Transfer to a food processor or blender and process until smooth. You can also use an immersion blender in the pot. Return to the pot and bring to a gentle boil over medium heat for 5 minutes. Reduce the heat and add the creamer or soy milk. Heat thoroughly, gently stirring. Do not bring to a boil.

After you ladle out each portion, sprinkle each bowl with the cayenne for flavor and color.