Body Boosting Broccoli Soup

Cold weather is among us so soup has been on the stove!

Soups are an easy way to get loads of vegetables and provide a warming sensation to counter the chillier days.

When I realized I was lactose intolerant back in 2011 one of the foods I never even tried again was broccoli cheddar soup, despite the amazing creaminess. Well this recipe provides that perfect texture, amazing flavor, and nutrients to keep you going.

Broccoli provides some awesome body boosting benefits. Check them out:

  • Boosts the immune system (perfect for this cold & flu season)

  • Promotes heart health and regulates blood pressure

  • Detoxifies the body

  • Improves bone and eye health

  • Boosts brain health

  • Enhances liver health

  • Full of vitamins including vitamins K, C, A, B6, folate, manganese, potassium, phosphorus, magnesium, choline, and calcium

  • Improves metabolism

  • Helps prevent cancer

 

And for the canned coconut milk? You can expect...

  • High amounts of healthy fats

  • Iron

  • Magnesium

  • Potassium

  • Zinc

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Adding a few spices gives the soup more flavor, and some extra health benefits. I've included what I like below, but as always, feel free to make this recipe your own!

 

 

Body Boosting Broccoli Soup Recipe

Makes about 2 servings

Ingredients:

  • 2 cups broccoli florets

  • 1 can full fat coconut milk (can also use canned coconut cream if you want it to be thicker)

  • 1-2 scoops of collagen (optional)

  • 1-2 handfuls of spinach (optional)

  • 2 tsp minced garlic

  • 1 t sea salt (I used Celtic Sea Salt)

  • Fresh ground black pepper

  • A few dashes of cayenne pepper depending on how spicy you like things

  • A couple dashes of turmeric (for the anti-inflammatory properties)

Instructions:

  • Pour the can of coconut milk and broccoli florets in a pan on the stove. Bring to a boil, then let simmer for 5 minutes.

  • Remove from stovetop and let cool.

  • Pour cool mixture into blender; add collagen and spinach then blend until creamy.

  • Pour mixture back into your pan and place on the stove at low-medium temperature.

  • Mix in salt, black pepper, cayenne, garlic, and turmeric.

  • Cook for an additional 10 minutes, stirring often.

  • Pour into a bowl and top with desired additions. I typically add more ground black pepper, fresh cilantro, & fresh parsley -- it's also good with some cashew-based vegan cheese and even high-quality bacon.

  • Enjoy!!