A super simple soup packed with super-green vegetable power, this nutrient-dense bowl will leave you feeling radiant inside and out. Fennel, asparagus, zucchini, spinach and broccolini are paired with umami-rich miso paste for a healthy midweek staple.
Peel and crush garlic. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Roughly chop fennel and zucchini.
Heat oil in a medium saucepan over medium heat. Add garlic, leek, fennel and zucchini and cook for 7–8 minutes or until vegetables have softened.
Add miso paste and mix well to break up. Stirring constantly, slowly add 1 litre (4 cups) water. Crumble in stock cubes.
Bring to the boil, reduce heat to medium-low and simmer for 10–15 minutes or until vegetables are tender. Add spinach leaves and stir until wilted.
Chop broccolini into 4cm pieces. Remove saucepan from heat and, using a stick blender, blend soup until smooth. Return to heat, add broccolini and cook for a further 2–3 minutes or until just tender.
Season soup with salt, if needed, and divide between serving bowls. Top with roasted pepita seeds to serve.