1 head broccoli, cut into small florets
1 large yellow onion, sliced into 1 inch (2.5 cm) wedges
4 whole garlic cloves, peeled
1 tbsp (15 mL) grapeseed oil, or oil of your choice
1/4 tsp (1 mL) salt
4 cups (1 L) vegetable broth, preferably salt free
2 cups (500 mL) broccoli 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
1) Preheat the oven to 425 F (220 C) and place a rimmed baking sheet in the oven as it heats. Toss broccoli, onion, and garlic with oil and salt. Spread out on the hot baking sheet and roast until broccoli is darkened in spots, about 25 minutes, stirring once.
2) Place broth, roasted vegetables, microgreens, feta, beans, lemon juice, and chili powder (if using) in a blender or food processor container and blend until smooth. In a saucepan or Dutch oven over medium heat, bring soup to a simmer and reduce to desired consistency.
3) Serve soup garnished with additional microgreens as well as feta, sunflower seeds, and a drizzle of oil.