Recipe: Roasted Broccoli and Microgreen Soup
Author: Maura Rooney, Hamama Marketing Coordinator
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Makes: 2-4 Servings
Roasted Broccoli and Microgreen Soup
Whether you’re looking for a healthy detox style soup, or just need more vegetables in your everyday diet, this soup is simple and tasty and will make you feel amazing!
Ingredients:
- 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
Instructions:
- 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.
- 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.
- Serve soup in bowls garnished with additional fresh cut microgreens, feta (optional), roasted sunflower seeds and drizzled extra virgin olive oil.
Make this recipe today!
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