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, peeled and cut into 1.5 cm cubes

1 head broccoli, florets, peel and chop stalk

2 1/2 tsp cooking or kosher salt

3/4 tsp black pepper

1.75 litres (quarts) 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 the olive oil in a very large pot over medium-high heat. Add the diced onion, leek, celery, garlic, and chopped fennel. Cook for about 5 minutes until the vegetables have softened.

Step 2: Stir in the all spice and cumin powder and cook for 1 minute to release their aromas.

Step 3: Add the water, cubed potatoes, broccoli florets and stalks, salt, and pepper. Stir to combine, bring to a simmer, and cook uncovered for 7 minutes until the broccoli is tender.

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

Step 5: Remove the pot from heat. Submerge the kale leaves in the soup and blend with a stick blender until mostly smooth. Then add the spinach, push it under the liquid, and blend again for 3 to 5 minutes until the soup is as smooth as possible with a bit of texture.

Step 6: Stir in the cream. Ladle the soup into bowls, drizzle with extra cream and/or olive oil, and sprinkle with toasted sunflower seeds before serving.

Tips & Variations

Use mixed spice if you don’t have all spice powder, and substitute coriander for cumin if needed.

To add some crunch, top the soup with homemade croutons or toasted nuts instead of sunflower seeds.

For a dairy-free option, replace the cream with coconut cream or a cashew cream.

If you prefer a chunkier soup, blend less or pulse the soup briefly.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used and added at the same step. They may need slightly longer to cook depending on their freshness.

Can I prepare this soup ahead of time?

Absolutely. The flavors develop nicely if made a day ahead. Just cool and refrigerate the soup, then reheat before serving and stir in the cream at the end.