Cold vegetable soup with broccoli and other greens with nuts, seeds and sprouts. In French it sounds a lot more appealing.
I added some cold Korean sweet potato vermicelli to bulk out the soup.
It is not really a soup with only raw veggies put through a blender, but a lot more prepwork has to be done.
The broccoli florets and the peeled stem and the sugar snap peas were steamed for 8 minutes.
The green onions and garlic spend some time in a pan with olive oil.
I only added the washed raw micro sprouts to the blender together with the pecan nuts and the cream cheese.
But it only came together with 400 ml veg stock from homemade paste.
The vermicelli were cooked in a pan for 8 minutes with a little dark soysauce added to the cooking water.
Radish slices and more sprouts and some sunflower seeds on top of the soup that was sitting on top of the cold noodles
Ingredients:
500 g broccoli
200 g sugar snap peas
80 g bacon bits
1 tsp oil
2 green onions
50 g pecans
25 g sunflower seeds
75g micro sprouts
125 g cream cheese
400 ml veg stock
Chilisalt, pepper, piment d'Espelette
Radishes for garnish
100 g sweet potato vermicelli
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