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