In a medium stock pot add water, broccoli, carrots, spinach/arugula mix, garlic, onions, bouillon and bring to a boil. Reduce heat to medium and let simmer for 10 minutes, or until contents are just cooked through.
Pour everything from the pot into a blender and blend until the soup has achieved a smooth consistency.
Move to a serving bowl, stir in olive oil, and season with salt and pepper to taste.
Once ready to serve, ladle into a bowl and top with goat cheese cheese, bacon, and a dash of sherry vinegar.