Broccoli, kale & Chia soup served with Beetroot Tapenade on rye bread

Broccoli is a fantastic vegetable to include in your healthy diet. It belongs in the same group (cruciferous vegetables) as kale, cauliflower, Brussels sprouts, bok choy & cabbage. Broccoli, & other veg in this group are most famous for their possible ability to prevent  cancer, especially that of the stomach & intestines. Why? Broccoli is packed with not just one, but THREE cancer fighting phytochemicals.

In addition, it contains nutrients; fibre, vitamin A and C, potassium, magnesium & iron. Broccoli may also help reduce blood pressure, cardiovascular disease and diabetes.

So what better way of eating lots of broccoli but in a soup.

To oomph up its nutritional content, I have also added kale & used milled chia seeds to help thicken the soup, along with a potato.

Ingredients:

Coconut oil

1 onion, diced

2 garlic cloves

1 Celery stick

1 large potato, peeled & diced

8 cups of broccoli (about 550g), cut into small florets

100g Kale

1 leek, sliced

3 tbp ground chia seeds

2 cups milk (plant-based milk works fine)

500ml Vegetable stock

Pinch of nutmeg

Parmesan to serve

Serves: 4

Preparation: 15 mins

Cooking time: 30 mins

Melt coconut oil in a deep bottomed pan & brown the onions, leek, celery and garlic. Approximately 5-10 mins.

Add the stock & bring to the boil.

Add the potato and boil for 10 mins before adding the broccoli & kale. Boil for another 10 mins.

Whizz til smooth using a blender.

Stir in ground chia seeds. Spinkle in nutmeg.

Season with salt & pepper.

I love serving mine with freshly grated parmesan & with beetroot tapenade (recipe also available) on rye bread-the sweet earthiness of the beetroot dip compliments the herbaceous flavour of the soup.

To add an extra nutrient boost, sprinkle ground flaxseeds on top.

Don’t forget you can find my favourite recipes in my FREE eBook here.