Chilled Broccoli Microgreens Soup
This Chilled Broccoli Microgreens Soup is a refreshing twist on a classic, bursting with fresh, vibrant flavors from tender microgreens. Light, creamy, and packed with nutrients, it’s the perfect dish to impress guests or enjoy as a cooling summer treat.
Ingredients:
- 2 cups broccoli microgreens or broccoli sprouts
- 1 cup spinach leaves (for vibrant green color)
- 1 cup chilled vegetable stock
- 1/2 cup Greek yogurt or crème fraîche
- 1 small cucumber, peeled and chopped
- 1 avocado, pitted and peeled
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 2 tbsp olive oil
- Juice of 1/2 lemon
- Salt and freshly ground black pepper, to taste
For Garnish:
- Drizzle of olive oil or crème fraîche
- A small handful of broccoli microgreens
- Toasted pumpkin seeds or sunflower seeds (optional)
Instructions:
1. Sauté the Aromatics (Optional):
- Heat the olive oil in a small skillet over medium heat.
- Add the shallot and garlic, cooking until softened but not browned (about 2–3 minutes). Let cool.
2. Blend the Soup:
- In a blender, combine the broccoli microgreens, spinach, cucumber, avocado, sautéed shallot and garlic (if using), chilled vegetable stock, Greek yogurt (or crème fraîche), and lemon juice.
- Blend until smooth and creamy. Taste and season with salt and pepper.
- If the soup is too thick, add more vegetable stock or cold water to reach your desired consistency.
3. Chill the Soup:
- Transfer the blended soup to the refrigerator and let it chill for at least 1 hour to allow the flavors to meld.
4. Serve and Garnish:
- Pour the chilled soup into bowls.
- Drizzle with olive oil or a swirl of crème fraîche.
- Garnish with a handful of fresh broccoli microgreens and a sprinkle of toasted seeds for a delightful crunch.
Pro Tip:
For a hint of spice, add a pinch of cayenne pepper or a few drops of hot sauce to the blender.
This chilled broccoli microgreens soup is not just a feast for the eyes, but a nutrient-packed delight that’s sure to become a summer favorite! 🌱🥑🍋
