Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Finely chop the onion. Peel and dice the potatoes. Separate the broccoli into florets; peel the stem and cut it into thin slices. Chop the garlic.
Sauté the soup base
Heat the olive oil in a pot over medium heat. Add the onion and sauté for 4 minutes, until softened and translucent but not browned. Stir in the garlic and broccoli stem and sauté for 1 more minute.
Cook the broccoli and potatoes
Add the potatoes, broccoli florets, vegetable broth, and 4 g of salt. Bring to a boil, then reduce the heat and simmer uncovered for 12 to 14 minutes, until the potatoes are easily pierced with a fork and the broccoli is tender.
Cook the millet and toast the seeds
While the soup cooks, rinse the millet in a sieve. Toast the millet in a small pot without oil for 2 minutes, stirring, then pour in 200 ml of water. Cover and cook over low heat for 15 minutes, until the water has been absorbed. Toast the pumpkin seeds in a dry pan for 2 to 3 minutes, until fragrant and beginning to pop gently.
Blend and serve
Remove the pot from the heat and blend the soup with an immersion blender until smooth. Stir in the lemon juice and black pepper. Chop the parsley. Divide the soup among bowls and top each serving with millet, pumpkin seeds, and parsley. Serve hot.
