Add the garlic and cook for 30 seconds or until aromatic.
04Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes.
05Add the broccoli, simmer for 5 minutes or until broccoli is tender, set aside to cool slightly.
06Place the broccoli mixture, parsley and basil in a blender and blend until smooth. Transfer back into a saucepan, stir over heat until heated through.
07Ladle the soup into serving bowls, top with croutons and sour cream. Season with pepper and serve.