Finely chop leek, celery, onion, potato, and garlic. Trim and chop broccoli stalks.

Sauté chopped vegetables with salt in oil until softened.

Add garlic, then flour, cook off. Deglaze with vinegar/wine.

Add vegetable stock, bring to boil. Add broccoli florets and cream, simmer.

Blend with spinach and herbs until smooth. Add stock if needed.

Return to pot, add cheese, mustard, miso, lemon juice. Season.

Serve with cream, paprika, olive oil, and broccoli florets.