5 tbsp extra virgin olive oil
2 large leeks, well washed and sliced
300g silverbeet, sliced (stalk ends discarded)
2 cups frozen peas, thawed
1 litre well-flavoured chicken or vegetable stock
2 sticks celery, thinly sliced
2 bulbs fennel, finely diced
½ head of broccoli, cut into tiny florets
6 tbsp fresh herbs (parsley, mint, chives), chopped, for garnish
1 spring onion, finely sliced, for garnish