Broccoli Soup
Broccoli 
is a cruciferous vegetable that has sulforaphane, which has anti-cancer properties. It’s also a rich source of diindolylmethane (DIM), which has estrogen-metabolizing properties.
is a cruciferous vegetable that has sulforaphane, which has anti-cancer properties. It’s also a rich source of diindolylmethane (DIM), which has estrogen-metabolizing properties.Spicy Broccoli Soup
Ingredients:
1/2 yellow onion, coarsely chopped
4 cloves garlic, coarsely chopped
12 oz bag of frozen broccoli, defrosted
6 oz (half a 12 oz bag) mixed veggies (corn, carrots, peas, and green beans), defrosted
32 oz carton of chicken or vegetable broth
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
Instructions:
Sauté the aromatics: In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion, garlic, cumin, and chili powder. Cook until fragrant, about 2-3 minutes.
Cook the vegetables: Add the defrosted broccoli and mixed veggies. Sprinkle in the salt and black pepper. Sauté for about 5-7 minutes until the veggies are tender.
Blend the soup: Pour in about half of the broth (16 oz) and stir to combine. Carefully transfer the mixture to a blender. Blend until smooth. For safety, cover the blender with a towel and hold the lid down.
Finish the soup: Return the blended soup to the saucepan. Add the remaining broth (16 oz). Stir well and bring the soup to a boil.
Serve and enjoy!
Broccoli is a cruciferous vegetable that has sulforaphane, which has anti-cancer properties. It’s also a rich source of diindolylmethane (DIM), which has estrogen-metabolizing properties.
is a cruciferous vegetable that has sulforaphane, which has anti-cancer properties. It’s also a rich source of diindolylmethane (DIM), which has estrogen-metabolizing properties.Spicy Broccoli Soup
Ingredients:
1/2 yellow onion, coarsely chopped
4 cloves garlic, coarsely chopped
12 oz bag of frozen broccoli, defrosted
6 oz (half a 12 oz bag) mixed veggies (corn, carrots, peas, and green beans), defrosted
32 oz carton of chicken or vegetable broth
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
Instructions:
Sauté the aromatics: In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion, garlic, cumin, and chili powder. Cook until fragrant, about 2-3 minutes.
Cook the vegetables: Add the defrosted broccoli and mixed veggies. Sprinkle in the salt and black pepper. Sauté for about 5-7 minutes until the veggies are tender.
Blend the soup: Pour in about half of the broth (16 oz) and stir to combine. Carefully transfer the mixture to a blender. Blend until smooth. For safety, cover the blender with a towel and hold the lid down.
Finish the soup: Return the blended soup to the saucepan. Add the remaining broth (16 oz). Stir well and bring the soup to a boil.
Serve and enjoy!
