Clean the soup greens, peel and wash if necessary. Cut the soup greens into large pieces. Peel onions and cut into cubes. Heat oil in a pot, add soup greens, onion and curry powder and fry while turning.
Deglaze with 1 litre of water, season with salt. Add bay leaf and simmer covered for about 40 minutes. In the meantime roast the almonds in a pan without fat, take them out. Clean, wash and cut the leek into fine strips.
Cut broccoli into fine florets and wash. Pour broth through a sieve into another pot. Add leek and broccoli and cook for 5-7 minutes. Season soup with salt, pepper, nutmeg and curry.
Arrange the soup in plates. Sprinkle with almonds.