Method

• 1.
  Preheat the oven to 200°C. Line a baking tray with baking paper.
• 2.
  Chop half the sage leaves and set aside.
• 3.
  Place the apples on the lined baking tray, and drizzle with 1 tbs oil. Season with sea salt and black pepper, and top with thyme sprigs and 1 tbs chopped sage. Bake for 20 minutes or until the apples are tender and collapsed. Cool slightly, then roughly chop and set aside.
• 4.
  Heat remaining 2 tbs oil in a large saucepan over medium-high heat. Add the broccoli and remaining chopped sage and cook, stirring, for 3-4 minutes. Add the roasted apple and cook for a further 2 minutes. Add stock, bring to the boil, then reduce heat to medium-low and simmer for 3-4 minutes until the broccoli is tender. Cool slightly, then in batches, whiz in a blender until smooth. Return to a clean saucepan, season and warm through over medium-low heat.

• 5.
  Meanwhile, melt butter in a frypan over medium-high heat. Add the whole sage leaves and cook for 2-3 minutes until the butter begins to brown.
• 6.
  Divide soup among bowls, top with feta, drizzle with sage butter and season. Garnish with flowers, if using, to serve.