A reoccurring column by Yvonne Sullivan
This low carb, low calorie, cruciferous vegetable is a good source for fiber, proteins, B vitamins, more vitamin C than an orange, aids with inflammation, digestion, liver and eye health, helps with chronic diseases, boosts brain and immunity health, brightens hair/skin, reduces allergies, improves metabolism, antioxidants properties, detoxifies the body, lowers cholesterol. Best when steamed or stir fried.
Broccoli soup: Ingredients
- 12oz Frozen Broccoli Florets [$0.98 Great Value brand at Walmart] OR 1 Fresh Head Broccoli
- 6 cups chicken/vegetable broth OR Knorr chicken/vegetable Bouillon Cube
*For creamy soup: Use 5 cups broth then add 1 cup cream plus 1 peeled and cubed medium potato.
- In a large pot on low heat, add onion, celery, garlic, and sauté 15 mins or until very soft. Add salt pepper.
- Pour in broth. Boil bag of frozen broccoli or chopped fresh broccoli until tender.
- Set aside half the broccoli. Let what remains in pot cool until room temperature.
- Place boiled broccoli with 2 or 3 cups broth in blender (or use immersion blender) until everything is well blended. May have to be done in batches if using blender.
- Return blended soup into the pot and add back the other half of broccoli. (If using cream, add the 1 cup)
- Low simmer, mix slowly and add seasonings to taste. Suggestions: thyme, pepper
*Broccoli soup can be frozen and reheated using this technique.
Finding Fresh Ingredients
Frozen foods are actually a much cheaper, healthier option. The flash freezing process guarantees vegetables are preserved at peak ripeness and have the best nutritional value, unlike many "fresh" fruits and vegetables that "ripen" in transit to grocery stores.