Broccoli and Brussels Sprouts Soup

By: Rose Marie Jarry, Master Chef at Kronobar

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!