Cream of Broccoli Soup
Description
Get your daily dose of sulforaphane, as one study calls it a “promising natural molecule for cancer prevention and treatment.”
Phytochemicals like sulforaphane are antioxidants that cancel out free radicals. Free radicals are tiny particles that weaken and damage healthy cells. They form in your body because of pollution, UV rays, food additives and preservatives, and even through natural processes like digestion. It also reduces inflammation.
Ingredients
Scale
- 1 medium onion, chopped
- 4 cloves fresh garlic, chopped
- 1 8 oz. white button mushrooms, roughly chopped
- 6 c good vegetable stock
- 4 c fresh/frozen broccoli, roughly chopped
- Salt and pepper to taste
- ½ tsp dried thyme
- ½ fresh squeezed lemon
Topping:
- ½ c cooked quinoa
- ¼ c pepitos (pumpkin seeds)
- 1 tbsp tamari
- 1 tbsp pure maple syrup
- 1 tbsp miso paste
- 1 tbsp sriracha
- 1 tbsp avocado/olive oil
Instructions
- Chop onion, garlic and mushrooms. On Medium Heat inca large dutch oven/soup stock pan, add the 2 tablespoons olive oil. When hot, add the roughly chopped mushrooms, cover for 3 minutes or until the water is released.
- Uncover and let the mushrooms brown just a bit, adding 1 tsp of salt and ¼ tsp ground pepper.
- Add the chopped garlic and onions and cook for 3 minutes, covered.
- Add dried thyme and chopped broccoli, 4. broth and cover.
- Cook over medium heat until soft boil and then reduce heat to simmer for 20 minutes or until broccoli is soft.
- Add to high speed blender in 2 portions. Blend on high until smooth and creamy. Add both portions back to pot and taste for seasoning. Add burst of fresh lemon.
- Make topping~ add all ingredients and spread into thin layer on parchment paper on a cookie sheet. Bake for 20 min in 350 oven or until lightly golden. Let sit and cool.
- Serve bowls of soup with topping, crunchy sourdough bread and nice salad for comforting and healthy meal.
