1. 1

   Step 1

   Heat 30 ml olive oil in a large pot over medium-high heat.

2. 2

   Step 2

   Dice 1 onion, 1 leek, 2 celery stems, 5 garlic cloves, and 1 fennel. Add them to the pot.

3. 3

   Step 3

   Sauté the vegetables for 5 minutes until softened.

   Timer 5 min
4. 4

   Step 4

   Stir in 3/4 tsp all spice powder and 3/4 tsp cumin powder. Cook for 1 minute.

   Timer 1 min
5. 5

   Step 5

   Peel and cube 1 potato. Chop 1 head broccoli. Add these to the pot with 1.75 l water, 2 1/2 tsp salt, and 3/4 tsp black pepper.

6. 6

   Step 6

   Bring the mixture to a simmer and cook for 7 minutes without a lid until the broccoli is tender.

   Timer 7 min
7. 7

   Step 7

   Add 150 g frozen peas and simmer for 1 minute.

   Timer 1 min
8. 8

   Step 8

   Remove the pot from the heat. Add 150 g kale leaves and push them under the liquid.

9. 9

   Step 9

   Blitz the soup with a stick blender until mostly smooth.

10. 10

    Step 10

    Add 150 g baby spinach, push under the liquid, and blitz again until smooth.

    Timer 5 min
11. 11

    Step 11

    Stir in 180 ml thickened cream.

12. 12

    Step 12

    Serve in bowls, drizzled with extra cream and topped with 20 g toasted sunflower seeds.

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