The Secret to Making Delicious Anti-Cancer Broccoli Soup
I love a bowl of hot soup, whether it's a
hot or cold day. Creamy broccoli soup is one of my all-time favorite
recipes and I thought I'd share it with you. Not only is it absolutely
delicious, but it is also very healthy as it has cancer-fighting
properties.
Broccoli contains a high concentration of
sulforaphane, a compound which is found in cruciferous vegetables (kale,
cabbage, cauliflower, Brussel sprouts, radish) and has strong
anti-cancer properties. Sulforaphane is produced when the enzyme
myrosinase reacts with glucoraphanin - this reaction usually occurs when
the two compounds mix, which occurs when the plant is being chewed.
Therefore, due to its known cancer-preventing properties, individuals
who have a high risk of cancer, especially prostate or colon cancer,
should increase their consumption of broccoli. However, it's not as
simple as this - it's not only about what you eat, but also how you eat
it.
The way you cook your broccoli can
drastically decrease the health benefits that it yields. For example,
boiling or microwaving broccoli will destroy the myrosinase enzymes,
which in turn will inhibit the production of sulforaphane. Therefore,
the goal is to cook broccoli in such a way that it is able to retain all
of its health benefits.
Usually, when making creamy broccoli soup, the majority of the
myrosinase enzymes are lost during the simmering process. Therefore,
this time, to counter that, after the broccoli has been lightly steamed
for 3-5 minutes, set aside the leafy floret, and save it for the last
step - most of the myrosinase enzymes are found in the leafy buds. The
following creamy broccoli soup recipe will leave your mouth watering
while giving you a huge nutrient boost!
Ingredients:
2 tablespoons extra virgin olive oil (I use coconut oil or avocado oil)
1 medium onion, finely chopped
2 medium stalks celery, finely chopped
2 medium potatoes, peeled and cubed
4 cups fresh broccoli, including stems, set aside florets after steaming
2½ cups chicken (or vegetable) broth
1 cup unsweetened almond (or coconut) milk—optional, if not used then increase broth to 3½ cups
Salt and freshly ground black pepper
¼ cup feta cheese (optional)
Instructions:
1. Place the oil in a large pot and heat over a medium heat. Sauté the celery and onion for 4 minutes, until softened.
2. Add the potatoes and broccoli stems and sauté for 2 more minutes.
3. Add the chicken broth and almond milk, bring to the boil.
4. Add salt and pepper to taste.
5. Reduce heat, cover, and simmer for 20 minutes.
6. When simmered and the vegetables are tender, pour the mixture into a blender and puree until smooth.
7. Serve and garnish with an abundance of feta cheese and broccoli florets - enabling the sulforaphane producing reaction.