THE SECRET TO MAKING A BOWL OF HOT, DELICIOUS, CREAMY ANTI-CANCER BROCCOLI SOUP
I always enjoy a bowl of hot soup, whether it’s on a hot or cold day. This is one of my preferred dishes and I want to share it with you. Velvety Anti-Cancer Broccoli Soup!
PROTECTING THE NUTRIENTS IN BROCCOLI
Broccoli includes a high concentration of sulforaphane, a compound typically discovered in cruciferous vegetables that offers strong anti-cancer properties. Sulforaphane is produced when the enzyme myrosinase responds with glucoraphanin– a reaction that occurs when the two substances mix, typically triggered by the chewing of the plant.
Young sprouts of broccoli are extremely rich in glucoraphanin, and hence have a high capacity for producing sulforaphane.
The synergy of nutrients in broccoli produce cancer preventative properties in your body. People at high danger of cancer, particularly of prostate or colon cancer, should increase their dietary consumption of broccoli. But it’s not as basic as that. It’s not almost exactly what you eat, but likewise how you eat it.
The recipe and method used for cooking broccoli will significantly impact the health benefits that it yields. Prior to producing sulforaphane, there should be a reaction involving the enzyme myrosinase. Yet, cooking methods like boiling or microwaving will ruin the myrosinase enzymes, inhibiting the response and decreasing broccoli’s health worth. The goal is to prepare broccoli in such a method that it retains all its enzymes and nutrients.
Usually, when you make creamy broccoli soup, the myrosinase enzymes are lost throughout the simmering process. So this time, after gently steaming broccoli for 3 to five minutes, set aside all of the leafy floret, and wait for the last action in the recipe– the leafy buds is where the myrosinase enzymes are held. Take a look at this creamy broccoli soup dish that’ll have your mouth watering while optimizing the nutrient yield from your meal.
VELVETY BROCCOLI SOUP
- 2 tablespoons extra virgin olive oil (I utilize coconut oil or avocado oil).
- 1 medium onion, carefully chopped.
- 2 medium stalks celery, finely chopped.
- 2 medium potatoes, peeled and cubed.
- 4 cups fresh broccoli, including stems, set aside florets after steaming.
- 2 1/2 cups chicken (or vegetable) broth.
- 1 cup unsweetened almond (or coconut) milk– optional, if not used then increase broth to 3 1/2 cups.
- Salt and newly ground black pepper.
- 1/4 cup feta cheese (optional)
- Heat oil over medium heat in a large pot. Sauté celery and onion for 4 minutes, until softened.
- Add potatoes and broccoli stems, sauté for 2 more minutes.
- Add chicken broth and almond milk, give a boil.
- Include salt and pepper to taste.
- Lower heat, cover, and simmer for approximately twenty minutes.
- When simmered and veggies softened, put mixture into a blender and puree up until smooth.
- Serve soup, and garnish each bowl with abundance of feta cheese and broccoli buds– enabling the response producing sulforaphane.
Makes about 6 servings.