30ml olive oil

1 onion peeled and finely chopped

1 celery stalk  roughly chopped

1 large leek finely chopped (white parts only)

2 garlic cloves peeled and finely chopped

1 litre vegetable stock

400g broccoli  pieces

100g kale roughly chopped

Handful of parsley

Salt (to taste)

Toppings (optional)

cream

a drizzle of olive oil

coarse pepper

black sesame seeds

fresh parsley

Method

Place your casserole pot over a medium heat and pour in the olive oil.

Add the onion, celery and leek and sweat until they become soft and translucent, around 5 -7 minutes.

Add the garlic and cook for another 2-3 minutes, being careful not to burn the garlic (reduce the heat if need be).

Add the stock, broccoli and kale and cook for about 5 minutes, until the broth simmers nicely and the vegetables start to cook through and intensify in colour.

Add the spinach and parsley and cook for another 5 minutes.

Blend the soup until smooth.

Return to your casserole pot, cook for another 2-3 minutes and serve hot and with crusty bread.