Broccoli cream soup with microgreens

Chef John invites you to a great recipe for broccoli cream soup with microplants!

The microgreens in the recipe were grown in the Babylon Garden System from certified organic seeds.

Ingredients for 2 people:

  • 1 set of broccoli
  • 1 Ishtar tray of broccoli microgreens
  • Salt
  • 3 tablespoons of olive oil
  • 3 tablespoons roasted sunflower seeds, unsalted
  • 1 can of beans in tomato sauce
  • 1 white onion, 4 cloves of garlic, juice from 1/2 lemon
  • 1 liter of tomato broth
  • 150 g feta cheese

Preparation:

  • Broccoli is separated into florets, the onion is cut into cubes, the garlic is mixed with them in a bowl and then about 3/4 of the amount of oil is poured. Sprinkle salt and mix.
  • Put the mixture thus obtained in the oven preheated to 225 °C, placed on a tray with baking paper.
  • After about 25 minutes, remove the tray and let it cool a little
  • Cut the microgreens
  • Squeeze the lemon
  • Put them in the blender in the following order: the microgreens, the broccoli mixture, the beans, the broth, the lemon juice and half of the cheese
  • Mix for about 90 seconds
  • The cream soup is heated and thinned to taste with broth or water.
  • It is served seasoned with pieces of feta cheese, olive oil, microgreens and sunflower seeds

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