Broccoli Soup

vegan, gluten-free

INGREDIENTS (4 servings):

• 3 tbsp olive oil
• 2 large leeks
• 6 tsp chopped fresh thyme
• 600g broccoli, chopped
• 1 liter vegetable stock
• 1 bag UMAMI Vitalmix
• Salt & pepper to taste

COOKING INSTRUCTION:

1. Heat the olive oil in a large saucepan over medium-high heat. Add leeks & 4 teaspoons thyme.

2. sauté until leeks are almost tender, reducing heat if necessary to prevent them from browning too quickly, 7 to 8 minutes.

3. Add broccoli and the broth to the pot; bring to a boil. Cover; cook until vegetables are tender, 8 to 10 minutes.

4. Puree soup in blender until smooth. Thin the soup with more broth, if desired.

5. Season to taste with salt and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and garnish with UMAMI Microgreens.