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Roasted Broccoli Microgreen Soup

Serves 6.

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    Roasted Broccoli Microgreen Soup

    If green is the colour of well-being, then this soup is a health bomb. Roasting the vegetables serves to infuse each spoonful with smoky flavour, beans add body, feta offers salty richness, and microgreens provide a sense of spring freshness. Other little greens such as mustard, arugula, clover, and radish will also be most welcomed in this blend.

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    Into the fire

    Placing vegetables directly on a hot pan encourages them to immediately start roasting for better browning, and that equals more yum.

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    Roasted Broccoli Microgreen Soup

    Ingredients

    • 1 head broccoli, cut into small florets
    • 1 large yellow onion, sliced into 1 in (2.5 cm) wedges
    • 4 whole garlic cloves, peeled
    • 1 Tbsp (15 mL) grapeseed oil
    • 1/4 tsp (1 mL) salt
    • 4 cups (1 L) vegetable broth, preferably salt free
    • 2 cups (500 mL) microgreens, plus more for garnish
    • 3 oz feta cheese, chopped (about 1/2 cup/125 mL), plus more for garnish
    • 1 cup (250 mL) cooked or canned navy beans
    • Juice of 1/2 lemon
    • 1/2 tsp (2 mL) chili powder (optional)
    • 3 Tbsp (45 mL) unsalted roasted sunflower seeds
    • 2 Tbsp (30 mL) extra-virgin olive oil

    Nutrition

    Per serving:

    • calories270
    • protein13g
    • fat13g
      • saturated fat3g
      • trans fat0g
    • carbohydrates33g
      • sugars7g
      • fibre7g
    • sodium316mg

    Directions

    01

    Preheat oven to 425 F (220 C) and place a rimmed baking sheet in oven as it heats. Toss broccoli, onion, and garlic with oil and salt. Spread out on hot baking sheet and roast until broccoli is darkened in spots, about 25 minutes, stirring once.

    02

    Place broth, roasted vegetables, microgreens, feta, beans, lemon juice, and chili powder (if using) in blender or food processor container and blend until smooth. Warm soup in saucepan, and thin as needed with additional broth or water.

    03

    Serve soup garnished with additional microgreens and feta, sunflower seeds, and a drizzle of oil.

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    This recipe is part of the Small But Mighty collection.

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