This recipe should be a classic staple for everybody. From kids to the elderly, I promise you everybody will go crazy over this soup. It is rich in flavor, creamy in texture without any dairy added, and full of healthy stuff.
I first learned how to make this soup in college and I’ve been perfecting it since then. I find that it’s a problem solver. I make a big batch and just freeze it in individual portions for when I need to eat something fast and healthy.
It is easy and quick to make, which if you haven’t noticed “quick an easy” are my 2 favorite characteristics when developing a recipe. Knowing that, it just makes me mad that people still buy canned soup. I beg you, please don’t, they are full of chemicals and sodium. They make you think you are buying something healthy but no, not really.
Eat the real stuff! The soup that is full of vitamins, mineral, energy, and life. You will taste the difference and your body will notice all the health benefits.
Some of the healthy benefits in this soup are:
- Anti-inflammatory components, including omega 3s, found in broccoli protect us from potential toxins.
- Broccoli has the most vitamin C in all cruciferous vegetables, and therefore the highest antioxidant level. Spinach is also very high which us double the benefit! They are both also high in Vitamin E, Vitamin A, and Zinc.
- Detoxification of dangerous substances that threaten our cells
- Cancer prevention, especially prostate, colon, ovarian, bladder, and breast cancer.
- Digestive support thanks to the high amount of fiber, 1 gram per every 10 calories of broccoli.
- Cholesterol lowering ability that gives us cardiovascular support. Steaming broccoli rather than eating it raw better achieves this benefit. Just make sure it does not overcook because you will be loosing all the nutrients.
- The Vitamin K in broccoli and spinach supports our bone health. Calcium and magnesium found in both veggies are also bone-supportive nutrients.
- The vitamin K in both broccoli and spinach helps is maintain vitamin D balanced in our blood, which is a vitamin that is deficient in many people.
- Medium chain triglycerides found in ghee are metabolized by the liver and burned instantly for energy. This makes ghee great for athletes. Ghee is also suitable for people with dairy intolerance because the milk solids are removed.
There are many more benefits but I would need to write a 30 page paper to explain all of them.
- 2 leeks, chopped
- 3 generous tbs of ghee
- ½ tsp of Himalayan salt and ¼ tsp of black pepper
- 6 cups of homemade vegetable broth. If you don’t have homemade use 4 cups of low sodium vegetable broth and 2 cups of water (check that there is no sugar added in the ingredients of the low sodium vegetable broth).
- 1 big bunch of broccoli chopped
- 1 small white potato, peeled and chopped
- 5-6 oz of fresh spinach, or 1 bunch
- 2 garlic cloves
- Cook the leeks in the ghee with the salt and pepper in a very large pot over medium heat, until softened for about 4 minutes.
- Add the vegetable broth, broccoli, and potato. Simmer until tender for about 15 minutes, checking occasionally that the broccoli doesn’t overcook and become dull in color to prevent loss of nutrients.
- Stir in the spinach and transfer the mixture to a blender.
- Add the 2 garlic cloves to the blender and blend until smooth. Garlic is one of the strongest cancer preventive sulfur-containing compounds but it is also very sensitive to heat. That’s why adding it fresh to soups without cooking it conserves all the nutrients.
- Top with goji berries and pumpkin seeds.
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