Ingredients

2 tbsp olive oil

1 onion, diced

1 leek (white part only) or another onion, diced

1 medium fennel, chopped

2 celery stems, roughly chopped

5 garlic cloves, roughly minced

3/4 tsp all spice powder (or mixed spice)

3/4 tsp cumin powder (or coriander)

1 medium potato (any type), peeled and cut into 1.5 cm cubes

1 head broccoli, florets plus peeled and chopped stalk

2 1/2 tsp cooking or kosher salt

3/4 tsp black pepper

1.75 litres (about 7 cups) water

1 cup frozen peas

5 cups tightly packed kale leaves, roughly chopped (about 1 small bunch)

5 cups tightly packed baby spinach

3/4 cup thickened cream

2 tbsp toasted sunflower seeds (or croutons or other toasted nuts)

Cream and/or olive oil for drizzling

Instructions

Step 1: Heat olive oil in a very large pot over medium-high heat. Add diced onion, leek, celery, garlic, and chopped fennel. Cook for about 5 minutes until softened but not browned.

Step 2: Stir in all spice and cumin powder. Cook for another minute to release their aroma.

Step 3: Add water, cubed potatoes, broccoli florets and stalk, salt, and pepper. Bring to a simmer and cook uncovered for 7 minutes until broccoli is tender.

Step 4: Add frozen peas and simmer for 1 more minute.

Step 5: Remove the pot from heat. Add the kale leaves, pushing them under the liquid. Use a stick blender to blitz until mostly smooth. Then add spinach, push it under the liquid, and blitz again until as smooth as possible, leaving some small green bits for texture. This will take about 3 to 5 minutes.

Step 6: Stir in thickened cream. Serve the soup ladled into bowls, drizzled with extra cream or olive oil, and sprinkled with toasted sunflower seeds.

Tips & Variations

For a vegan version, substitute the cream with coconut cream or a plant-based alternative.

Try adding a squeeze of lemon juice before serving for a bright, fresh flavor.

To add more protein, stir in cooked beans or lentils during the cooking stage.

Use whatever greens you have on hand—Swiss chard or collard greens work well too.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well and can be made a day or two in advance. The flavors often deepen overnight. Just store it in the fridge and reheat gently before serving.

Can I freeze this soup?

While this soup can be frozen, the texture of the cream and greens may change slightly. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly.