Directions
- 1Prep all the vegetables: dice the leek, onion, fennel, celery, potato, and broccoli. Mince the garlic and ginger.
- 2In a large saucepan, add a good glug of olive oil on a medium heat.
- 3Add the onion, leek, fennel, celery, and potato with a large pinch of salt. Sauté for 10 minutes until softened.
- 4Add the garlic, ginger, and cumin, cooking for a further 2 minutes until fragrant. Season with black pepper.
- 5Prepare the broth by dissolving stock cubes and miso paste in boiling water. Add enough broth to cover the vegetables.
- 6Add the broccoli florets, peas, spinach, and kale. Add more water if required and allow everything to soften with the lid on (1 minute).
- 7Once slightly cooled, in stages blend until smooth.
- 8Return to the pot, check for seasoning, and stir in some cream if desired.
- 9To serve, toast a handful of sunflower seeds and drizzle with crispy chilli oil and cream. Serve with hot buttered toast and enjoy!
Ingredients
- 1 leek
- 1 white onion
- 1 medium fennel bulb
- 1 celery stick
- 1 medium potato
- 4 garlic cloves
- 1 thumb sized knob ginger
- 1 small broccoli
- 100 g frozen peas
- 100 g spinach
- 100 g kale
- 1 tbsp ground cumin
- 1 l boiling water
- 2 veg stock cubes
- 1 tbsp miso paste
- 200 ml (coconut) cream
- 1 pinch salt
- 1 pinch pepper
- 1 glug olive oil
- 1 handful sunflower seeds
- 1 tablespoon crispy chilli oil
Equipment
knifecutting boardlarge saucepanblender
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