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kevinpaskins
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Prep all the veg - dice the leek, onion, fennel, celery, potato + broccoli. Mince the garlic + ginger.
In a large saucepan, add a good glug of olive oil on a medium heat.
Add the onion, leek, fennel, celery + potato with a large pinch of salt. Sauté for 10 min until softened.
Add the garlic, ginger + cumin, cooking for a further 2 min until fragrant. Season with black pepper.
Prepare the broth by dissolving stock cubes + miso paste in boiling water. Add enough broth to cover the veg.
Add the broccoli florets, peas, spinach + kale. Add more water if required + allow everything to soften with the lid on (1 min).
Once slightly cooled, in stages blend until smooth. Return to pot, check for seasoning + stir in some cream if you like.
To serve, toast a handful of sunflower seeds + drizzle with crispy chilli oil + cream. Serve with hot buttered toast + enjoy!