Green bonanza winter soup with kale powder

5 tbsps. extra virgin olive oil
2 large leeks, well washed and sliced
300g silver beet, sliced
2 cups frozen peas, thawed
1 litre of vegetable stock
1 tablespoon of Radiance Kale Powder
2 sticks celery, thinly sliced
1 bulbs fennel, cut into small dice
1 head of broccoli, cut into tiny florets
Salt and freshly ground black pepper
6 tbsps. chopped fresh herbs (parsley, mint, chives) for garnish
1 spring onion, finely sliced for garnish

Heat a heavy saucepan, add 2 tablespoons of the oil and add the leeks, and saute over a gentle heat until soft and tender. Add the silver beet with and one and a half cups of the peas and cook a further minute, stirring gently, before adding the stock and the kale powder. Bring to a gentle simmer and cook for 15 minutes. Remove from the heat and drain, taking care to catch all the liquid in a bowl. Puree the vegetables in a blender then return this puree to the pan adding in all the reserved liquid.

Meanwhile in a frying pan, heat the remaining olive oil, and then add the prepared celery, fennel and broccoli. Stir-fry together until the vegetables start to soften but still have a slight crunch. Tip these stir-fried vegetables into the pureed soup with the remaining half of peas and heat gently together. Season to taste with salt and pepper. To serve, ladle into heated soup bowls and garnish the soup with a little pile of fresh herbs and few spring onion slices in the centre of each serving.