It's broccoli season in Ontario! That means a chance to give our bodies the nourishment it needs to cleanse and detoxify. Today I wanted to share with you one of my favourite recipes, passed down from my Mama bear. This simple, savoury soup contains powerful anti-inflammatory compounds, stimulates digestion, supports cellular detoxification, and protects the cardiovascular system. Rich in folate, omega 3, and loaded with antioxidants, this soup will have your cells singing all season long!
Broccoli Detox Soup
1 white onion
1 head of broccoli (stalks included)
1 tbsp ghee (or virgin coconut oil)
2-3 cloves garlic
1 tbsp freshly grated ginger
½ red chilli pepper (optional)
1 can full fat coconut milk (I use Cha's)
500 mL organic vegetable stock (you can make your own by saving your veggie steaming water... if organic of course!)
Melt ghee in a large pot on medium. Meanwhile, finely chop onions* and chilli pepper. Sauté the onions on medium heat with a pinch of salt for five minutes (or until golden). Add the garlic, ginger, and chili. Sauté for two minutes. While this is cooking, coarsely chop broccoli and add it to the pot. Add a pinch of salt and stir. Add vegetable stock, and simmer until broccoli stalks are soft. Remove from heat and blend with an emersion blender until smooth. Stir in coconut milk. Garnish with pumpkin seeds, hemp hearts, and/or grated ginger.
*The onion can be cut as finely or coarsely as you like! It'll all be blended anyways - what's important is that it cooks evenly.
Alexandra Franchi, CNP, HBSc.