2 people, 20 minutes
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for the soup you will need:
1 cup broccoli florets
two onions
1 garlic clove
2 cups vegetable broth
1/2 cup feta cheese (or 1/2 cup crumbled tofu as a vegan alternative)
1 cup or more of broccoli microgreens (be sure to set some aside for the garnish)
1 cup of beans
dash of lemon juices
chili powder
handful of sunflower seeds
preparation:
step one: preheat your oven to 425° F, place a baking sheet in the oven as it heats. toss a cup of broccoli florets, two onions, and a garlic clove with oil and salt. spread them out on a hot baking sheet, and roast until the broccoli got a light roast after approximately 7 minutes. stir once so that all sides get a good roast, and cook tender.
step two: You can now add 2 cups of broth, the roasted vegetables, a handful of microgreens, 1/2 cup of feta cheese, 1 cup of beans, lemon juice, and chili powder into a blender and blend until smooth. warm up the soup in a saucepan, and give additional broth or water as needed.
step three: now you’re all set and can serve the soup garnished with some more microgreens and feta, sunflower seeds, and a drizzle of your favorite olive oil. enjoy!
