1. Prepare the Soup Base:

1. Sauté the Aromatics:
   In a large pot, add a splash of olive oil over medium heat. Add the chopped onion, sliced leek, and minced garlic. Sauté until softened and fragrant, about 5 minutes.
2. Add Remaining Vegetables:
   Add the chopped celery, carrot, and zucchini to the pot. Stir well to coat the vegetables with oil, allowing them to sauté for another 2-3 minutes.
3. Add Water and Brussels Sprouts:
   Pour enough water into the pot to cover the vegetables. Add the frozen Brussels sprouts and bring the mixture to a boil.
4. Simmer:
   Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes or until all vegetables are tender.

2. Blend and Season the Soup:

1. Add Ginger and Processed Cheese:
   Add the grated ginger and pieces of processed cheese to the pot. Stir until the cheese melts, adding a creamy texture to the soup.
2. Season with Salt and Pepper:
   Add salt and black pepper to taste.
3. Blend the Soup:
   Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

3. Make the Croutons:

1. Season the Bread Cubes:
   In a bowl, combine bread cubes, olive oil, salt, red pepper flakes, and garlic powder. Toss until the bread is well coated with the seasonings.
2. Toast the Croutons:
   In a skillet over medium heat, toast the bread cubes until golden brown on all sides, stirring occasionally. Alternatively, bake them in a preheated oven at 180°C (350°F) for about 10 minutes, or until crisp and golden.

4. Serve the Soup:

1. Garnish and Serve:
   Ladle the hot soup into bowls and sprinkle with chopped dill for freshness. Add a handful of croutons on top for a satisfying crunch.
2. Enjoy:
   Serve warm, with extra croutons on the side if desired.