Broccoli's health benefits abound which makes this very light and soothing soup a desirable recipe in a cook's collection. Packed with vitamins, the good ole broccoli just like the yummy cauliflower is full of antioxidants.
According to Healing Foods for Special Diets antioxidants neutralise free radical chemicals which are released in your body when "...oxygen is processed through the bloodstream and into the tissues". Whilst the free radicals are in your body for only a couple of seconds it seems to be sufficient time for them to "...cause all kinds of damage in the body including taking hydrogen electrons from molecules in body tissues and damaging the tissues in the process". Top up with plenty of antioxidant inclined foods such as broccoli, cauliflower or cabbage and you can keep those free radicals on holidays.
More reasons to indulge in broccoli are: aids with detoxing, energy and strength boosting, protects the health of the heart, skin, nerves & muscle tissue, and has anti-cancer and anti-stress qualities.
Broccoli, Carrot & Celery Soup
1 broccoli (about 400g)
1 large carrot, peeled and chopped
3 sticks celery, chopped
1 onion, peeled and chopped
1 garlic, peeled and chopped
1 tsp minced ginger
1 tsp sea salt
1.2L water or stock
In a saucepan, saute the carrot, onion, celery, garlic & ginger with about a cup of water for 10 minutes on low. Add the broccoli and saute a further 5 minutes (add a bit more water if the previous has evaporated).
|Sauteing carrot, celery, onion, garlic and ginger.|
|Adding the broccoli and sauteing a further five minutes.|
Add the water/stock and salt, then bring to boil. Reduce heat and simmer on low for approximately 20 minutes or until the vegies are cooked. Blend till smooth and serve. Add a dollop of live yoghurt, if desirable.
|Finished soup before blending.|
|Served with cracked pepper.|