Creamy broccoli soup recipe
Cooking cruciferous vegetables like broccoli means you lose the ability to absorb enzymes with health benefits.
Fortunately, you can solve this by cooking broccoli with other raw sources of enzymes like myrosinase and sulforaphane, such as mustard seed powder.
Spices like cayenne and mustard seed powder have key bioactive compounds that affect inflammation at different points in the molecular cascade within your cells. By combining different spices, you’re getting more powerful anti-inflammatory benefits.
After learning about inflammation and anti-inflammatory spices, put your knowledge into practice by preparing a batch of creamy, dairy-free broccoli soup that offers amazing anti-inflammatory benefits. Source…
Ingredients for four servings:
- 1 Large head of broccoli, florets and stems roughly chopped
- 5 to 7 thin slices Daikon radish (You can also use other types of radish if preferred.)
- 2 Cups water or stock
- 1 Avocado
- 1/2 Teaspoon mustard seeds
- 1/2 Teaspoon turmeric
- 1 Large pinch cayenne pepper (Optional)
- 1 Large pinch sumac
- 3 to 6 Curry leaves (Optional)
- 2 Tablespoons avocado or olive oil
- 1 Tablespoon chopped walnuts
- 1 Leek, white and light green parts, finely chopped
- 1 Garlic clove, minced
- Juice of 1/2 lime
- Small handful microgreens
- Black pepper
- Salt
Preparation:
- Heat a tablespoon of the oil in a pot on medium heat until shimmering. Add the leeks to the oil and a pinch of salt, then cook for three to five minutes until softened but not brown.
- Add the garlic and saute for one minute or until fragrant.
- Add the chopped broccoli and water or stock and put the lid on. Bring the mixture to a boil.
- Reduce the heat to a simmer and cook the soup for 10 to 15 minutes until the broccoli is soft.
- Puree the mixture with the avocado in a blender, food processor, or immersion blender until smooth. Return the pureed mixture to the pot.
- Get a small pan and warm the remaining oil on medium heat. Add the mustard seeds and let the seeds sizzle until they begin to pop, or for about one minute.
- Add the turmeric and pepper to the seeds and saute for 30 seconds. Add the curry leaves. Cover the pan if the oil sputters and cook the spices for 30 to 60 seconds.
- Transfer the cooked spices and oil to the soup mixture in the pot and stir well.
- Season with salt as needed and stir in the lime juice.
- Ladle the soup into a bowl. Top with the radish, microgreens, walnuts, sumac and some cayenne (if you want a spicy soup) before serving.
Protect yourself against chronic inflammation by using anti-inflammatory spices like cayenne, mustard, sumac and turmeric.