Recipe by: Gina Fontana
12 oz (340 g) organic broccoli florets
2 small russet potatoes, peeled & diced
1/2 large onion, cut into 4 wedges
4 garlic cloves
4 tablespoons avocado/olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon nutritional yeast
2 cups vegetable broth
1 cup plant milk (such as flax, oat, coconut, almond, cashew, etc.)
1/4 cup Mighty Sesame Co. Organic Tahini
2 cups kale leaves
- Preheat the oven to 450º F.
- Add the broccoli to a parchment-lined baking sheet along with the peeled and diced potatoes, quartered onion, and garlic cloves. Drizzle with the avocado/olive oil, then sprinkle with salt, pepper, and nutritional yeast. Roast in the oven for 20-25 minutes, until the potatoes can be easily pierced with a fork.
- Meanwhile, place the vegetable broth, plant milk, and tahini in a blender and blend for a few seconds to combine. Add the roasted veggies when they are done (reserving a few for garnishing if desired). Add the raw kale leaves and blend on high until the soup is smooth and creamy, or until desired consistency. Add more salt and pepper to taste if desired.
- Garnish with roasted veggies, a drizzle of tahini and avocado/olive oil, sesame seeds, and microgreens if you choose and enjoy!
Check out Gina’s Blog post: https://www.healthylittlevittles.com/roasted-broccoli-potato-tahini-soup/