Before you start, preheat oven to 220°C (or 200°C fan bake).
Prep potatoes, leek and garlic. Dice broccoli stalks. Cut broccoli heads into small florets and set aside separately.
Heat oil in a large pot on medium-high heat. Add potatoes, leek, garlic, broccoli stalks and salt to pot and cook for about 6 minutes until leek is tender. Add garlic powder, chives, oregano and stock powder and cook for 1 minute, until fragrant. Add water to pot, bring to the boil and simmer for about 12 minutes, until veggies are nearly tender.
Add broccoli florets to pot and cook for about 6 minutes, until tender. Add peas and cook for 2 minutes. Remove soup from heat and leave to cool slightly before blending with a stick blender or food processor. Alternatively, mash with a potato masher. Season to taste with salt and pepper.
While soup is cooking, place bread on an oven tray and bake for about 5 minutes, until toasted. Slice. Grate cheese.
Serve soup topped with cheese, spicy pepitas and mint. Serve bread on the side.