Cut onion and leek in pieces and fry in oil in a big sauce pan. Add pressed garlic.
Cut all the vegetables into pieces and add in the pan. Cut also the Spanish chili into small pieces and add.
Put the water and broth in the pan and let boil until vegetables are soft.
Mix everything (there should still be some pieces left) and add creme fraiche, parsley, lemon juice, spices and truffle oil after own taste.
Serve with parsley and bread.