Broccoli Soup

BY Ceres Organics

vegan   

Ready in 45 minutes | Serves 4


Here are a few reasons why you should eat your greens, broccoli specifically. Broccoli belongs to the brassica family of vegetables, which also includes cabbage, cauliflower, kale and Brussels sprouts. Brassica vegetables are reputed to have anti-cancer properties due to a substance called sulforaphane which they contain. Plus, broccoli is also a fantastic source of antioxidants, vitamins and minerals including vitamins K & C, potassium and iron.

This super-soup also contains the pseudo-grain amaranth, a source of essential minerals including calcium, magnesium, potassium, phosphorus and iron. Like most soups, this one freezes well, so not a bad idea to have a batch in the freezer for the nights you can’t be bothered cooking!

Ingredients

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

1 onion (finely chopped)

1 cup leek (finely chopped)

3 cloves fresh garlic (finely chopped)

4 courgettes (roughly chopped)

1 head broccoli (florets and a couple of inches of stalk chopped)

1 large thick-skinned potato (chopped)

1 bunch fresh thyme (tied together with kitchen twine)

7 cups hot water

2 tablespoons Organic Amaranth

1 teaspoon Natural Herb Salt

freshly ground black pepper (to taste)

Natural Sea Salt (to taste)

Method

Heat olive oil in a large stock pot over medium-high heat. Add the onion, leek and garlic. Saute for 10 minutes until onion is soft and translucent (it’s alright if the pan gets a little brown as this adds a nice, caramelized flavour).

Add the courgette, broccoli, potato and thyme. Give it a good stir.

Add the hot water and amaranth. Season with herb salt and pepper. Cover pot and bring to the boil. Reduce heat and simmer for 25 minutes or until the potato and broccoli stalks are tender.

Remove from heat and puree the soup mixture. Check for seasoning, adding salt if necessary. Serve warm.