Heat avocado oil in a large saucepan over medium heat. Add leeks and saute for 2 minutes until translucent. Add garlic and saute for another 2 minutes.
Add broccoli stems and florets and saute for 3 minutes until bright green. Add stock to the pot and allow to come up to a simmer, about 4 minutes. Once simmering, add kale, spinach and kosher salt and cook until broccoli is tender about 10 minutes.
Once broccoli is tender, remove from heat and use an immersion hand blender or high powered blender to blend the soup until creamy and smooth.
Add the lime juice and adjust seasoning, adding more salt, if necessary.
Garnish with fresh cilantro and pumpkin seeds, if you’d like.
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