Creamy Roasted Broccoli Soup

🧂 Ingredients

• 600 grams broccoli florets

  about 10 cups
• 5 tablespoons pumpkin seeds
• 0.25 cup olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 0.25 cup olive oil
• 200 grams broccoli stalks

  about 2 cups
• 1 zucchini
• 1 cup yellow onion
• 3 cloves garlic

  unpeeled whole cloves
• 0.5 cup potatoes
• 1 tablespoon olive oil
• 1 teaspoons salt
• 1 teaspoon black pepper
• 1 no sodium bouillon cube
• 1250 ml water

  approx. 5 cups

Instructions

• 1 Preheat oven to 200 C / 400 F.
• 2 Put the broccoli florets and pumpkin seeds in a large bowl and toss with the
  olive oil and seasonings.
• 3 Roast for 15-20 minutes until the florets are browned.
• 4 Once nicely roasted, remove from heat and set aside until ready to use.
• 5 Roughly chop the onion and broccoli stalks, mince the garlic, and cube the
  potatoes and zucchini.
• 6 Heat the olive oil in the soup pot on high heat and add the onion and garlic.
  Sauté until lightly browned and aromatic (3-4 minutes).
• 7 Add the broccoli stalks - sauté a few more minutes until lightly browned (5
  minutes).
• 8 Reduce heat to medium high and add the zucchini, potato and seasonings then
  cover with water.
• 9 Bring to boil then reduce heat and simmer for 25-30 minutes or until the
  potatoes are fork tender.
• 10 Once the potatoes are fully cooked through, use an immersion blender to blend up
  the soup to a creamy consistency.
• 11 Add almost all the roasted broccoli and pumpkin seeds to the soup reserving some
  for garnish.
• 12 Serve hot topped with the crunchy bits. Enjoy!

Nutrition Info