1. Saute the onions in sunflower oil until translucent.

2. Add leek and minced garlic; cook until fragrant.

3. Add diced carrots and zucchinis; cook until softened.

4. Add water, cover, and simmer for 15 minutes.

5. Add broccoli and ginger; cook until vegetables are tender.

6. Stir in grated processed cheese until melted. Season with salt and pepper; simmer for 5 minutes.

7. Blend soup until smooth.

8. Mix olive oil, red pepper, dried garlic, and salt. Cut bread into cubes, toss in the mixture, and bake until crispy.

9. Serve hot with crispy bread toppings and fresh dill.