First off, chop and prep all your veggies.
Heat olive oil in dutch oven over medium-high heat, and when it shimmers, add sliced leek. Let that soften for about 5 minutes. Add broth as necessary to prevent sticking. Add chopped garlic and cook an additional 5-10 minutes or so until slightly caramelized and softened.
Add 3-4 cups broth to your pot and toss in sweet potato chunks. Bring to a simmer and cook til sweet potato is fork-tender, about 15 minutes.
Add kale and broccoli (or just broccoli) to the pot and let that soften, about 3-5 additional minutes.
Add spinach and any other veggies to the mix and let it wilt.
Add a hearty pinch of sea salt, the tamari, and any dry spices you are using. Add more broth if you want a thinner soup. I like mine very thick. Give everything a good stir. Make sure all veggies are soft and ready to blend.
Remove from heat and let it cool a bit, then use the immersion blender to puree til very smooth. Or you can work in batches and do it in the blender.
Taste to correct seasonings. You'll probably need to add more salt and a touch of cayenne.
Top with fresh green herbs and a squeeze of lemon. Greek or coconut yogurt would be great on top too. I often add a dollop of fresh pesto if I have it which gives this a wonderful, bright flavor. Enjoy!