Slice the leeks and brown them in a pot with a little oil.

Cut the potatoes, radicchio and tomato into pieces and add to the leeks.

Add salt and pepper.

When all the elements begin to brown, do not be afraid to burn them because all the taste of your soup will be released at this stage, so it is very important that they are well colored.

Blend with a little white wine, leaving the pot over high heat.

Once all the wine has evaporated, you can add the vegetable stock and finish cooking (about 35/40 minutes).

In the meantime, cut the bread into slices and toast it in the oven at 200 ºC for a few minutes.

Blend the soup well when it is finished and add salt and pepper to taste.

When the bread is well toasted and golden proceed to cut in half a clove of garlic and literally scratch it on the surface of the toast.

Add the chopped parsley to the garlic crust.

Garnish with chia or sesame seeds and place the garlic crust on the edge of the dish.