Cashew Broccoli Soup

Ingredients

2 Tbsp olive oil
1 medium onion
4 cups vegetable stock
2 cups water
1 broccoli
1 parsnip
2 carrots (or 1 sweet potato)
1 celery stalk
1 slice butternut squash
1/2 cup raw cashews (soaked)
Salt, pepper, Nutritional yeast

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Directions

Saute onion with olive oil for 3-5 minutes. Add vegetable stock, water and all the vegetables (diced) except broccoli, and bring to boil.

Take broccoli and remove the broccoli flowers. Dice the stems and add to your soup. Cook it for about 15 min.

Blend it all in blender and than return to the same pot.

Add broccoli florets and cook until softened (about 7 minutes). Turn off the stove.

Blend 1/2 cup of water with cashews till milky and smooth.

Add it to your soup and season to your taste with salt, pepper and other spices you may like.

Shred cheddar cheese for extra flavor.

Benefits

Sulforaphane in broccoli may improve your blood pressure and kidney function and also may boost cell enzymes that protect against molecular damage from cancer. It also can stimulate antioxidant defense pathways in your body that can directly reduce oxidative stress and slow down the decline in your immune system which naturally happens with age.

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