Drain and rinse the jackfruit and cut each piece in to thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white pepper and nutritional yeast and stir to combine. Set aside.
Add the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and sauté for 5 minutes. Add 2 tablespoons of water and cook, covered, for around 5 minutes or until the vegetables have softened.
Add the jackfruit and sauté for 3 minutes pulling it apart gently with a fork as you cook.
Add the lemon zest, the 1L of stock + 2 cups of water and bring the soup up to a boil. Reduce the heat and simmer for 20 minutes.
Add the brokent spaghetti, cooking for another 7 minutes.
Remove the bay leaves and thyme, stir in the baby spinach and season with salt to serve.