Wash all the vegetables well. Cut the broccoli florets and zucchini.

Heat a few tablespoons of extra virgin olive oil in a pan and add the onions and garlic (cut into pieces).

Add the leek and cook until translucent.

Add the zucchini and mix well.

After about 5 minutes, add the broccoli, salt, pepper and other spices.

Pour in the previously prepared vegetable stock and bring to the boil.

Cook over low heat until the vegetables are tender, then blend until it has the consistency of cream.

This preparation is rich in antioxidants, has anti-inflammatory and antibiotic properties and helps us eliminate toxins.