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cmdandridge
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Heat the olive oil in a large stockpot.
Add the garlic and leeks with a generous pinch of sea salt. Sauté for 5-6 minutes or until the leeks start to caramelise. Add the curry powder, if using.
Add the broccoli and zucchini to the pot. Sauté the vegetables for 3-4 minutes before pouring the stock over the top.
Bring to the boil and then reduce to a simmer and continue to cook for 25 minutes.
Once cooked, blitz the soup using a food processor or a hand-held blender. Blitz until the soup is smooth and creamy.