Drizzle a little oil in a large saucepan on medium-high heat. Trim and discard the roots of the leek, then slice and add to the saucepan. Fry for 5 minutes until translucent.
Peel and dice the garlic, then add it to the saucepan and fry for 2 minutes.
Meanwhile, combine the 2 stock cubes with 1.5 litres of hot water straight from the kettle. Then peel the potato and dice it into 1cm cubes. Add both the vegetable stock and potato to the saucepan. Cover the saucepan with a lid, reduce to a low-medium heat and leave to cook for 10 minutes.
Add the broccoli florets, cover the saucepan with the lid and cook for 5 – 10 minutes or until broccoli and potatoes are soft.
Stir in the kale, spinach. Leave to cook for a few minutes until the kale and spinach have wilted
Now add the peas and cook for one more minute ...( it’s really important that you don’t overcook the peas, otherwise you will lose that amazing green colour)
Transfer the soup to a blender along with the juice from the lemon, mint leaves and chilli flakes. Blend on high for a couple of minutes or until the soup is smooth. We love the soup to have a fairly strong mint flavour, so we’ll usually taste at this point and add more mint if necessary. Note, you may have to do this in two batches if your blender isn’t big enough.
Taste and season to perfection with salt and pepper.
Serve in bowls with a drizzle of dairy-free cream, a handful of green leaves and a sprinkling of pumpkin seeds.
Or any topping you like, I went for sumac, extra chilli flakes, parsley, and a sliced leek!
Store the leftovers in the fridge for up to 3 days. Reheat on the stove.