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kevinpaskins
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Finely chop the leek, celery, onion, potato (peeled) + garlic. Remove the florets from the broccoli, then trim + finely chop the stalks.
Warm a good glug of oil in a large pot on a medium heat. Add the chopped leek, celery, potato + broccoli stalks into the pot with a large pinch of salt. Sauté until softened (5-10 minutes).
Add the garlic, fry for a further minute, then add the flour, allowing to cook off for 1-2 minutes.
Pour in the vinegar/wine to deglaze the pan, then add your vegetable stock + bring to the boil.
Lower the heat, then add the broccoli florets (set aside some for garnish) + cream, then simmer until softened (5 minutes).
Allow to cool slightly, then blend with the spinach + fresh herbs until vibrant green + smooth. Add more stock to loosen if needed.
Pour back into the pot, then add the grated cheese, mustard, miso, and lemon juice. Season to taste with salt + pepper.
Ladle the soup into bowls, then top with a swirl of cream, a pinch of paprika, a drizzle of olive oil + leftover cooked broccoli florets.
Serve with buttered toast + enjoy!