Recipe: Roasted Broccoli and Microgreen Soup

Author: Maura Rooney, Hamama Marketing Coordinator

Prep Time: 10 Minutes

Cook Time:  25 Minutes

Makes:  2-4 Servings

• 1 head broccoli, cut into small florets
• 1 yellow onion, sliced into wedges
• 5 whole garlic cloves, peeled
• 1 T olive oil
• 4 cups vegetable broth (if store bought, use low-sodium)
• 2 cups fresh cut Hamama Broccoli Microgreens, cut more to garnish right before serving
• 1/2 cup feta cheese, roughly chopped, plus more for garnish (optional - eliminate for vegan)
• 1 cup canned navy beans, drained 
• 2 T of fresh lemon juice (about 1 lemon)
• 1/2 tsp chili powder
• additional microgreens, unsalted, roasted sunflower seeds, crumbled feta and extra virgin olive oil for garnish
• Salt to taste

1. Preheat the oven to 425 F.  Toss broccoli, onion wedges, garlic cloves with a small amount of oil and salt and place on a parchment lined rimmed baking sheet pan and roasted for 20-25 minutes, turning once. Broccoli should show some darkened spots.
2. In a food processor, place broth, roasted vegetables, fresh cut microgreens, feta, beans, lemon juice, chili powder and blend until smooth. Pour soup into a saucepan and warm slowly, adding additional broth until desired consistency.
3. Serve soup in bowls garnished with additional fresh cut microgreens, feta (optional), roasted sunflower seeds and drizzled extra virgin olive oil.