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In a large heavy-bottom pot, sauté your onion, leek (just the white part), & garlic (all sliced) in butter until translucent.
Remove the dark green outer florets from your broccoli and set aside.
Chop the rest of your broccoli into 1cm thick chunks, and add to the pot. Sauté for 1-2min.
Cover everything with chicken stock, and add ¼ cup of cream. Simmer until broccoli is soft.
Add broccoli florets and cook until soft (they are added after because they take less time to cook, and stay more green).
Add 2 handfuls of spinach, and mix in to wilt.
Blend everything until smooth, season with salt and a squeeze of lemon juice.
Mix Greek yogurt with the juice from 1 lemon, and 1 tbsp water
Remove large kale leaves and dry with paper towel.
Toss lightly with olive oil & salt, and bake at 300F for 10 min.
Remove crust from bread, and tear into large chunks.
Toss with olive oil and salt, and bake at 350F for 10-15 min or until toasted and golden.