Broccoli garlic soup
Broccoli garlic soup – gluten free, grain free, dairy free, clean, vegan and paleo friendly.
Welcome to Winter and the warm, comforting soups, curries, bakes and stews that go along with it. I’ve learnt to adjust to Winter by embracing all the positives it brings and patiently wait till Summer returns. One of my favourite things to eat in Winter is soup as it’s warming, filling and no fuss. I make a big batch of it on the weekend and when I get home from work on weeknights, all I do is heat it up on the stove.
I promised you I’d be making more broccoli recipes as it’s such a potent anti-cancer veggie that has not been given the attention it deserves. This is a very simple soup. I’t purpose is to nourish and heal your body while keeping you warm on those cold, Wintry days and nights. It’s perfect for sipping from a soup mug whilst rugged up under a blanket or you can eat it straight from a bowl as a starter before your main meal. It’s not a thick soup by any means, however, feel free to add more broccoli to thicken it up or even some potato. I like that it’s easy to sip out of a mug without needing to use a spoon.
This week has seen some rain in Sydney and it’s predicted to be sticking around all weekend so I will be working on some more soup recipes to share with you.
Enjoy your weekend whatever you get up to.
Love, Tash x
Why this is so good for you
Coconut oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Broccoli detoxifies the body, improves digestion, is anti inflammatory, reduces the effect of allergic substances in the body, helps prevent cancer (particularly lung and colon cancer; and breast cancer in women), strengthens bones, helps reduce wrinkles and improves skin tone, lowers the risk of coronary heart disease, stroke and hypertension, diabetes and certain gastrointestinal diseases, lowers blood pressure and enhances weight loss.
Onions improve digestion, relieve constipation, cure scurvy, help combat diabetes, lower blood pressure, prevent heart attack, heart disease and strokes, help heal peptic and oral ulcers, help relieve arthritis; and help cure prostate and colon cancer.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
- 1 large, brown onion, finely chopped
- 5 large cloves garlic (or 10 small cloves) crushed
- 6 cups roughly chopped broccoli florets
- 1 1/2 litres gluten free vegetable stock
- Freshly ground black pepper
- Fine pink Himalayan salt
- Heat oil in a medium - large saucepan on medium/low heat. Add onion and cook till soft. Add garlic and cook for 2 mins.
- Increase heat. Add the broccoli and vegetable stock. Bring to a boil, then reduce and simmer till broccoli is soft. Remove from heat and blitz with a hand held mixer (or place in a blender). Blitz till smooth. Return soup to heat and season with salt and pepper.