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