Broccoli Soup With Nori Granola
[Vegan]

To Make the Soup:

1. Halve the leek, lengthwise, rinse thoroughly and then slice it into half-moon shapes. Separate the broccoli florets from the stem, then chop it up. Mince garlic.
2. Heat a drizzle of oil in a saucepan. Sautée the leek slices over medium heat for 10 minutes. Add the garlic and keep frying for 1 minute. Add vegetable broth, rice, and broccoli stems to pot. Cook for 15 minutes, or until rice is soft. Add frozen peas and broccoli florets and cook for 5 minutes. Purée the soup with immersion blender, until it is smooth.
3. Dilute the wasabi paste with a bit of water, then season the soup with wasabi liquid, lemon juice, pepper, and salt, if needed.
4. Preheat the soup, then garnish with nori granola just before serving.

To Make the Granola:

1. Preheat the oven to 350°F and line baking tray with parchment paper.
2. Mix syrup, water, tahini, miso paste, and lemon zest, to smooth paste.
3. Combine oats, sesame seeds, almonds, and spices. Cut nori sheets to 1-centimeter wide strips and tear strips to small flakes. Add nori flakes to the oat mixture.
4. Pour tahini mixture over oats and mix. Spread granola on a baking tray and sprinkle it with salt. Bake granola 20-30 minutes, or until it feels dry. Let cool.