Creamy Broccoli Soup

Creamy Broccoli Soup

Broccoli is one of the healthiest foods on the planet. It is part of the cruciferous vegetables, the same family that includes other greens like bok choy, cabbage, kale and Swiss chard. These vegetables are nutrient-dense and provide with vast amounts of phytochemicals and antioxidants.

Broccoli is famous for its anti-cancer properties. It is loaded with cancer-fighting antioxidants so it is recommended to eat it several times a week to increase its protective effect. It is considered a nutritional powerhouse since it supplies high levels of vitamins K, A, C and minerals. It is a high in fiber and a great source of plant-based protein.

Among its health benefits are: It prevents cancer, lowers blood pressure and cholesterol, slows the aging process, supports good teeth and gum health, supports bone and eye health, detoxifies the blood, protects the liver, balances pH levels, improves fertility, supports weight loss and supports better cognitive function.

All of this, in addition to its great taste! Try it raw as part of green smoothies and salads or cooked as part of warm dishes, creams and soups. This soup recipe makes it a great dish for those cold or cloudy days when we need some warming delicious and nutritious meal. Bon appétit!

Total time: 20min / Serves: 2

Ingredients

  • 2 tablespoons coconut oil
  • 2 medium green onions, coarsely chopped
  • 2 cloves garlic, minced
  • 1 large head fresh broccoli, chopped
  • 2 cups chopped spinach, kale or turnip greens
  • 1 can full fat coconut milk
  • 1 cup water
  • 1/2 cube low-sodium vegetable stock

Directions

  1. In large soup pan over medium heat, melt the coconut oil and sauté the green onions and garlic for 1-2 minutes, until translucent.
  2. Stir in the chopped broccoli. Sauté until the broccoli turns bright green, stirring frequently.
  3. Add the additional chopped greens. Cover and steam-sauté for 3-4 more minutes.
  4. Blender the vegetables. Add the water and a little coconut milk and blend until smooth.
  5. Transfer the pureed vegetables back to the pot and add the remaining coconut milk and the chicken or vegetable stock. Reheat gently over medium heat and stir.
  6. Serve hot.

 

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