Rinse and roughly chop the broccoli, leek and garlic
Peel the skin from the Jerusalem artichokes and roughly chop
Preheat a pot over a medium - high heat adding in the cooking oil/fat of choice
Once hot, add in the garlic and leeks and sauté until softened and fragrant
Next add in the broccoli, Jerusalem artichokes and peas. Sauté for two minutes
Pour in the chicken broth and turn the heat up high, bringing the soup up to a boil. Then reduce to a gentle simmer until the veggies have softened
Add in the fresh herbs, loosely chopped
Blend the soup in a blender until smooth and season with salt and pepper to taste