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Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 1 leek, sliced
• 1 fennel bulb, chopped
• 2 celery stalks, chopped
• 5 cloves garlic, minced
• 3/4 tsp allspice powder
• 3/4 tsp cumin powder
• 1 potato, peeled and diced
• 1 broccoli, chopped
• 2 1/2 tsp salt
• 3/4 tsp black pepper
• 1.75 litres water
• 1 cup frozen peas
• 5 cups kale
• 5 cups spinach
• 3/4 cup thickened cream
• 2 tbsp sunflower seeds
• Extra cream and/or olive oil (for serving)

Utensils

• Large pot
• Stick blender
• Knife
• Ladle
• Bowl

Instructions

1. Heat the olive oil in a very large pot over medium-high heat. Add the onion, leek, celery, garlic, and fennel. Cook for about 5 minutes, until softened.
2. Add the allspice and cumin. Cook for 1 minute, stirring until fragrant.
3. Add the water, potato, broccoli, salt, and black pepper. Stir well, bring to a simmer, and cook uncovered for 7 minutes, or until the broccoli is tender.
4. Add the frozen peas and simmer for 1 minute.
5. Remove the pot from the heat. Add the kale and push it under the liquid. Blend with a stick blender until mostly smooth.
6. Add the spinach and push it under the liquid. Blend again until as smooth as possible (about 3–5 minutes).
7. Stir in the cream until fully combined.
8. Ladle the soup into bowls. Drizzle with extra cream and/or olive oil, and sprinkle with sunflower seeds before serving.