Broccoli and Brussels Sprouts Soup

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 3 servings, gluten-free, vegan.

Ingredients

  • 4 cups vegetable broth
  • 8 brussels sprouts
  • 1 ½ cup broccoli heads
  • 1 zucchini
  • ¼ cup onion, chopped
  • 2 tablespoons cold press olive oil
  • ¼ cup roasted sesame seeds
  • Sea salt and pepper

Directions

  1. Dice broccoli, brussels sprouts, zucchini, and onion. Cook in the vegetable broth for a minimum of 20 minutes until the vegetables are soft.
  2. Blend the whole soup into a creamy mixture, along with 2 tablespoons of olive oil.
  3. Garnish with sesame seeds, sea salt, and pepper as you wish.
  4. Serve hot!
  5. Enjoy!