Wash and chop the leek, celery, carrot and dice the onion. Sauté in a little oil until it just starts to colour. Add the sliced garlic (I add at the end as it can burn easily.

Scrub the artichokes, wash and chop the cauliflower and peel and chop the potatoes. Add to the veg and continue to sauté on a very low heat.

Add to a soup pot and top with stock. Cover and simmer until the vegetables are tender are soft. Blend until smooth.

Chop your bread into bite-sized chunks. Add a splash of oil to a pan, cook until they start to crisp. Add miso and continue to cook, making sure each is covered. Add a sprinkle of sesame seeds (optional)

Season and serve with croutons and a drizzle of olive oil.