When you hear the word ‘detox’, do you think of juice, tea, or really light salads? Detox doesn’t have to mean liquid diets or low-calorie bland meals coupled with intense butt-bustin’ workouts.
This detox soup’s star ingredient is broccoli – a nutritional powerhouse! Not only is it healthy, it’s incredibly tasty. Feeling good throughout your detox is possible with satiating meals, like this simple broccoli soup.
Broccoli boasts a high nutritional profile with Vitamins C and K, folate (folic acid), potassium, and fiber. Fiber is important for promoting digestive health by lowering cholesterol and inflammation. Broccoli provides more than a daily recommended value of Vitamins C and K.
There is a link between Vitamin K consumption, a reduced risk of cancer, and a better heart health. Broccoli also has a unique compound called glucoraphanin, which inhibits the growth of harmful bacteria which may cause illness, and aids in detoxification.
Steamed broccoli on it’s own or as a topper to this soup, serves up a powerful combination of phytonutrients that support the body’s natural detoxification processes.
Take your next detox another route and switch out a light salad for this delicious and satiating simple broccoli soup. This soup can be enjoyed any time of the day, can be made in bulk and stored in your fridge for up to 5 days, and can be served as a side dish or a main dish.
BROCCOLI SOUP RECIPE
Serves 2 as a main or 4-6 as a starter
Prep time: 30 minutes
- 1 tbsp coconut oil
- ½ yellow onion, diced (about ½ cup)
- 1 garlic clove, minced
- ¼ tsp cayenne pepper
- 1 head broccoli, cut into florets, stem cut into small chunks
- 3 cup low-sodium vegetable broth
- Salt and pepper
- Juice of ½ lemon
- ¼ cup pumpkin seeds, for garnish
1. Heat the coconut oil in a large soup pot over medium-high heat. Add the onion, garlic, and cayenne pepper. Cook for 5-6 minutes, stirring frequently, until tender. Add the broccoli florets and stem, stirring for another minute.
2. Pour in vegetable broth, cover the pot, and bring to a boil. Reduce heat to low and cook until the broccoli is just tender (about 2-3 minutes). Remove from heat and let cool shortly.
3. While soup is cooling, add the pumpkin seeds to a frying pan over medium heat. Stir the pan frequently until the seeds begin to brown and become fragrant. Remove from heat, sprinkle with salt, and set aside.
4. Transfer the slightly cooled soup to a blender and puree until smooth. Add salt and pepper to taste and the lemon juice. Re-bend.
5. Pour into bowls, top with a sprinkling of the toasted pumpkin seeds, and serve immediately.
CHEF’S NOTE: This recipe can be modified with almost any pureed vegetable. Craft as suggested or substitute a different veggie based upon the season and/r your personal preferences. Other veggies we love in this recipe are cauliflower, green cabbage, asparagus, zucchini, potato, and sweet potato.