Discover The Secret To Creating A Bowl Of Warm, Creamy, And Delectable Anti-Cancer Broccoli Soup

For a nutritious and delicious bowl of soup, consider the anti-cancer broccoli soup! Packed with essential vitamins, minerals, and phytonutrients, it supports the body's proper functioning. Broccoli, a potent superfood, boasts a rich supply of sulforaphane, a substance in cruciferous vegetables known for its robust anti-cancer properties.

Dr. Jacob Schor, a naturopathic doctor from the National College of Naturopathic Medicine, explains that for cruciferous vegetables, glucoraphanin is the precursor of sulforaphane and requires the enzyme myrosinase to convert it. To obtain sulforaphane from the diet, a chemical reaction between glucoraphanin and myrosinase is necessary.

Cooking these vegetables destroys myrosinase, leading to minimal sulforaphane production. To preserve myrosinase in anti-cancer broccoli soup, handle the broccoli differently. Rather than simmering the broccoli in the soup, which deactivates myrosinase, especially after 20 minutes of cooking, prepare the soup first, set the broccoli florets aside, steam them for just 3 minutes, and then add them to the soup at the end.

While this method still decreases the sulforaphane compared to eating broccoli raw, many find consuming large amounts of raw broccoli challenging. Dr. Gregor from NutritionFacts.org suggests that adding powdered mustard seeds to cooked cabbage-family vegetables, like broccoli, can provide myrosinase, making it almost as beneficial as eating the broccoli raw. Hence, this anti-cancer broccoli soup includes mustard seed to maximize the sulforaphane intake.

Anti-Cancer Broccoli Soup Recipe

Ingredients:

• 1 tbsp. coconut oil
• 1 medium onion, finely chopped
• 2 medium stalks celery, finely chopped
• 2 medium potatoes, peeled and cubed
• 5 cups fresh organic broccoli, including stems (reserve florets)
• 2.5 cups low-sodium organic vegetable broth
• 1 cup unsweetened coconut or almond milk
• Salt and freshly ground black pepper, to taste
• 1/2 tsp. mustard powder
• Optional: a few sprigs of rosemary and 1/4 tsp. fresh thyme

Method:

1. In a large pot, heat the oil over medium heat and sauté the onion and celery until softened, about 4 minutes.
2. Add the potatoes and broccoli stems, and continue to sauté for 2 more minutes.
3. Pour in the vegetable broth and plant-based milk, then bring to a boil.
4. Season with salt, pepper, and herbs to your liking.
5. Lower the heat, cover, and let it simmer for approximately 20 minutes.
6. As the soup simmers, steam the reserved broccoli florets for 3 minutes, then set them aside.
7. Transfer the soup mixture to a blender and purée until smooth.
8. Stir the steamed broccoli florets into the soup, and serve warm.