The colder weather is going to be arriving soon and what better way to challenge it than with a hot bowl of awesome soup? Soups give you the opportunity to eat things you wouldn’t normally eat and hopefully encouraging yourself to add them into your diet. How many of you used my line: “I only like celery in soup?” Even to this day the only way I can eat celery is to toss in into a blend where I cannot taste it! But for those who don’t mind all vegetables, soups are still a great opportunity to load up on various nutrients from a wide array of sources. Over the past few years I’ve gotten myself into both Cauliflower and Broccoli which is why my eyes widened when I saw the recipe for this Broccoli Cauliflower Soup on Joyous Health. I was now able to try a new soup that included two of my newly found obsessions! The best part was that it was super easy too! Check out the ingredient list:
- Organic Coconut Oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 cups of broccoli
- 3 cups of cauliflower
- 5-6 cups of vegetable stock
To start off all you need to do is sauté the onion and garlic in the oil until tender, then add the broccoli and cauliflower. Then pour the stock over the vegetables and simmer until everything is tender again. After that toss all ingredients into a food processor and watch it blend perfectly together. It’s that easy.
Cruciferous Vegetables such as the broccoli and cauliflower contain potent cancer-fighting phytonutrients, and are also great for detoxifying. Both also contain several minerals that help keep you full for longer, a true asset to promoting weight management. Serve this dish as an appetizer or a side! It tastes too good to be so healthy!