• 1 tbsp flavourless coconut oil
  • 1 medium onion, finely chopped
  • ½ tsp fennel seeds
  • ¼ tsp sea salt
  • 500ml Freja Vegan Broth
  • 250ml water
  • 1 large head broccoli (about 500g), chopped
  • 15g (¼ cup) chopped parsley, basil and chives
  • Coconut yoghurt and broccoli sprouts, to serve
  • Cracked black pepper, for sprinkling
  • 200g (1¾ cups) mixed ground flaxseed, pumpkin and sunflower seeds
  • 2 tbsp white chia seeds
  • 2 tbsp sesame seeds
  • 1 tbsp dried oregano
  • 1 tbsp dried rosemary
  • 2 tbsp nutritional yeast
  • Sea salt and cracked black pepper
  • 1 garlic clove, crushed
  • Juice and zest of 1 unwaxed lemon
  • 60ml (¼ cup) extra virgin olive oil
  • 60ml (¼ cup) filtered water


  1. Preheat the oven to 180°C (350°F). Line a large baking tray with plastic-free baking parchment.
  2. To make the super-seedy crackers, place the mixed ground flaxseed, pumpkin and sunflower seeds, chia seeds, sesame seeds, oregano, rosemary, nutritional yeast, salt and black pepper in a large bowl and mix to combine.
  3. Place the garlic, lemon juice and zest, oil and water in a jug and whisk to combine. Pour into the dry ingredients and mix until well combined. Pour the mixture into the prepared tray and press into a thin, even layer. Refrigerate for 15 minutes to firm up, then bake for 20 minutes. Remove from the oven and cut into rectangles. Turn the crackers over and bake for another 15–20 minutes, or until crisp.
  4. While the crackers are cooking, make the soup. Heat the oil in a large saucepan over a high heat. Add the onion, garlic, fennel and salt and cook, stirring, for 3 minutes or until softened. Add the Freja Vegan Broth and water then bring to the boil.
  5. Add the broccoli and simmer for 4–5 minutes, or until the broccoli has softened. Remove from the heat and place in a blender with the herbs. Blend until smooth and creamy.
  6. Divide between serving bowls and top with a swirl of yoghurt, broccoli sprouts and a sprinkling of black pepper. Serve with the crackers.