Clean the leek and cut into thin slices. Peel the potato and cut into small pieces. Wash the kale leaves and cut them into small pieces. Wash the broccoli and cut into florets. Put two tablespoons of oil in a frying pan to poach the leek for 5 minutes. Add the rest of the vegetables and sauté 5 minutes more. Add salt and pepper to taste and add a little water or vegetable stock and cook over medium heat for 20-25 minutes.
Blend the vegetables with a blender and add the cooking broth. If we do not like it to be so thick, we can add a little more water or broth. At this point add salt and pepper if necessary. Serve the hot cream in individual bowls and add two tablespoons of kefir cream cheese to each bowl. Then sprinkle with the seed mixture, some mint leaves and a dash of EVOO.