Chop leek and broccoli. Mince garlic and chili. In a big saucepan, gently heat oil. Fry leek on medium heat until translucent. Add garlic and chili and cook for 1-2 min.
Add broccoli, bouillon, and water so that it barely covers. Let simmer for ~15 min or until cooked through. Add kale and cook for another 5 min.
Remove from heat and mix with an immersion blender until smooth.
Put back on the stove, lower heat and add sour cream, lemon juice & vinegar. Season to taste with nutmeg, salt & pepper. For more heat, add dried chili flakes. Serve with black quinoa, fresh thyme and a drizzle of olive oil