Roasted Feta Broccoli Soup - try this version of my roasted feta tomato soup; it’s so creamy so so good!! (after "Feel Good Foodie")

INGREDIENTS
1 (8-ounce) feta chunk (or experiment)
4 cups broccoli florets* (experiment with microgreens — https://goefarming.com/microgreens)
1 pound potatoes, peeled & chopped
1 onion, chopped
4-5 sprigs thyme
1 bulb garlic, sliced at the top
½ teaspoon salt
1 teaspoon black pepper
¼ cup olive oil
4 cups vegetable broth

INSTRUCTIONS
1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Place the feta, broccoli, potatoes, onion, thyme and garlic in on the prepared sheet pan. Season everything with black pepper and drizzle with olive oil.
3. Bake in the preheated oven for 30 minutes, or until the vegetables are tender and the feta is melty.
4. Remove the roasted garlic bulb and set aside until cool enough to handle.
5. Transfer the roasted vegetables and feta into a blender. Carefully squeeze the roasted garlic into the blender and add the vegetable broth. Blend for 2 minutes, or until smooth and creamy.

(After "Feel Good Foodie"; https://www.facebook.com/reel/3986346814915696)