I love love love this soup. It's a major winner on my menu for cancer patients. Especially those who have difficulty swallowing or suffer from ulcers in the mouth due chemotherapy. It's easy to consume, and is loaded with flavour, fibre, nutrients and best thing, you can have it warm or cool.
This recipe is so easy and it freezes really well. Don't be put off by the name, it's really yummy and kids love it too.
For extra oomph, I add about 1/3 cup of coconut milk - this also adds extra calories to those who need it. But this easily adaptable vegan recipe is perfect for nights where you don't have much time to cook or a cool night in need of some warmth or even as an appetiser before a main.
Let's get started, here's what you'll need for 2 generous servings.... allow 20 minutes to complete the dish.
You will need:
2 cups broccoli or broccolini - cleaned and roughly chopped
1 tablespoon olive or coconut oil
1 small brown onion finely chopped
1 clove garlic minced
1 tbsp grated ginger
3 tablespoons broth powder (click here to buy from my store a variety of chicken, beef or vegetarian)
3 tablespoons brown rice flakes
1 tablespoon pepitas
1. In a pan, add the onions and oil and sauté over a medium heat for about 5 minutes until onions are soft.
2. add the crushed garlic and ginger, cook for a minute
3. add the broccolini and cook for about 1 minute
4. add enough water to cover the broccolini and 3 tablespoons of the broth powder. Mix and allow to come to simmer
5. add the brown rice flakes, put the lid on and allow to cook for 10 minutes, stirring occasionally.
**-- if you need extra calories, after 10 minutes add 1/3 cup of coconut milk and allow to cook for another couple of minutes --**
6. turn off the heat and let cool for 5 minutes
7. using a stick blender, blend the soup until a puree is formed.
8. Season with lime juice, salt and pepper if needed. Serve and top with pepitas.
Broccoli cancer fighting soup loaded with fibre