Fresh Tomato With Microgreens Soup

1 tbsp Olive oil

1/2 cup Chopped Onion

2 Cloves minced fresh garlic

5 cups chopped tomato

2 cups vegetable or chicken broth

2 tbsp butter or margarine

1 tbsp corn starch (or 2 tbsp flour)

2 tbsp honey

1 tsp Balsamic vinegar

2 cups Pea, Sunflower and Radish microgreens

1-1.5 tsp Salt

 

Heat olive oil in a largepot, and cook onions and garlic until just tender, but not browned. Add choppedtomatoes, honey, and chicken broth and simmer for 20-25 mins.

Roasted Broccoli Microgreen Soup

• 1 head broccoli, cut into small florets
• 1 large onion, sliced
• 4 whole garlic cloves, peeled
• 1 tbc Extra virgin olive oil Flavor infused optional
• 1/4 tsp Salt
• 4 cups low-sodium vegetable broth
• 2 cups Sunflower Microgreens
•  Reserve some Zesty Mix for garnish
• 3 oz feta cheese
• 1 cup navy beans, canned or cooked
• 2 tbs lemon juice
• 1/2 tsp chili powder (optional)
• 3 tbs sunflower seeds, roasted and unsalted
• 2 tbs Red or White Balsamic Vinaigrette

Butternut Squash Soup with  Broccoli Microgreens soup

• 3 cups vegetable broth
• 1 small yellow onion chopped
• 1 medium-large butternut squash peeled and cubed
• 2-3 carrots peeled and chopped (or a little over 1 cup)
• 1/2 15 oz. can organic pumpkin puree
• 2 Tbsp brown sugar (or coconut sugar)
• 1 tsp salt
• 1/2 tsp cracked pepper
• 1/2 cup heavy cream
• 1/2 tsp cinnamon
• pinch nutmeg
• Garnishes: pumpkin seeds, dash of cinnamon
• Garnish with microgreens