I’ve wrote a great Asian Broccoli soup in my article this week which is packed full of broccoli goodness.I often promote broccoli and all green leafy vegetables as part of people’s healthy eating plans due to its role in liver detox and anti cancer properties.
- 1 large broccoli floret or two medium florets
- 1 tin of butterbeans – washed and drained
- 2 yellow onions OR leeks - chopped
- 2 cloves of garlic - crushed
- 1 inch of root ginger - - grated
- 1 small green chilli – deseeded and chopped finely
- 2 tablespoons of Tamari (or other soya sauce)
- A dash of lemon juice
- 1 litre of vegetable stock or boiling water
- Freshly cracked pepper
- Chop the flowers off the broccoli and cut in half. With the remaining stalks, chop into half inch cubes. Separate flowers and stalks into 2 bundles.
- Sauté the chopped onions in a little water for 5-10 minutes until translucent.
- Next add the chilli, garlic and ginger and stir well and cook for a few minutes.
- Add the stock or water and bring to the boil.
- Next add the stalks and cook for 5 minutes until they are nice and soft.
- Next add the broccoli flowers and butterbeans, along with the, lemon juice, soya sauce and the cracked pepper.
- Cook for a few minutes until the flowers get a little soft.
- Remove from heat and blitz with a handheld blender or a liquidizer.
- Serve with a dollop of fresh yogurt on top, if you wish.
- Wheat free, gluten free, sugar free, dairy free