This Vegan Cream of Broccoli Soup is not only creamy, but it is also completely delicious! It’s a great recipe if you want to learn how to detox the body naturally, or as a simple dish to whip up in the kitchen!
In our quiet, verdant street lined with trees, the laughter of kookaburras filled the air. Closing my eyes, I savoured the smell of chopped grass and the morning’s fresh air through the opened window. Spring resonates with me more than the other seasons, perhaps because it’s a time of renewal and restoration.
During Spring, I stock the pantry with fresh vegetables, and I cleanse my body with healing and nourishing foods. What I dislike, however, is how the media “market” the concept of cleanses where you eliminate an entire food group in the name of “health”. The “lemonade cleanse” substitutes regular meals with a blend of lemonade, cayenne pepper and maple syrup, whereas “fruit fasting” is where one piece fruit, commonly an apple, replaces regular meals. While I’ve read extensively about cleanses and the human body, I disagree with these theories surrounding the “detox diet”. The results are not sustainable for the human body, let alone healthy.
The human body requires a balance of carbohydrates, proteins, fats and minerals to function successfully. The removal of carbohydrates, for example, can destabilise blood sugar levels resulting in various health issues that can impair cognitive and physical function.
The liver, and many other organs, naturally process toxins through the body by the energy it obtains through carbohydrates. It seems counter-intuitive to starve these organs of the energy it requires to process toxins because you want to cleanse your body of toxins.
On the contrary, it makes sense to support the function of the liver by eating foods high in fibre, whole grains, fruits and vegetables. Luckily, this Vegan Cream Of Broccoli Soup not only contains foods that support Natual Detoxification, but it’s also incredibly delicious (and easy)!
Foods that Naturally Support Detoxification
BROCCOLI contains properties that reduce inflammation, lower cholesterol and aids with general digestion. In addition to all the health benefits, broccoli contains “isothiocyanates” which plays a prominent role in assisting the body to detoxify carcinogens at a genetic level.
SPINACH contains the antioxidant, beta-carotene, which has been observed to combat many cancers. In addition to containing isothiocayanates, Spinach is also rich in iron, fibre and magnesium. Please be aware, spinach contains oxalic acid that can reduce the body’s ability to absorb iron and calcium. Pairing spinach with foods rich in Vitamin C (tomatoes, lemon juice, capsicum etc.) aid in this absorption.
CAYENNE PEPPER is not only thought to aid with digestion and slow intestinal gas but to also act as a mild diuretic that increases kidney cleansing.
LEMON JUICE helps stimulate gastric juices to aid with digestion. Lemons are also high in vitamin C, pairing perfectly with Spinach to increase the absorption of iron and calcium.
RED ONION contains high antioxidant properties which have been found to have cancer-fighting, anti-fungal, anti-bacterial, and anti-inflammatory properties. Be aware that the first two layers of the onion contain 75% of the antioxidants, so peel your onions sparingly!
- 1 tablespoon coconut oil.
- 1 red onion, finely diced.
- 2 garlic cloves, finely minced.
- 1/2 teaspoon cayenne pepper.
- 1/2 teaspoon sea salt.
- 5 cups (1.25 litres) of homemade vegetable broth or water.
- 2 x broccoli, washed and florets removed from stem.
- 120g spinach, washed.
- 1/2 lemon, juiced.
- 1 x avocado, seed removed.
- 1 x cup of cooked chickpeas or quinoa. (optional)
- Chopping Board
- Measuring Cup / Spoons
- Medium sized pot
- Blender or Food Processor
- In a medium sized pot, warm the coconut oil or cooking oil of choice over a medium heat. Add the red onion and garlic, cooking for approximately 5 minutes or until the onions are translucent. Include the cayenne pepper and stir for approximately one minute.
- Add the water and sea salt to the pot and bring to the boil. Once boiling, reduce the heat to a simmer and carefully include the broccoli florets. Allow to cook for 5 - 10 minutes, or until the stalks are tender. Turn off the heat and stir through the lemon juice andspinach, stirring occasionally until the spinach has wilted.
- Let the soup cool for 5 - 10 minutes and pour the the soup into a high-powered blender and process until smooth. Include the avocado and process until well combined.
- Distribute amongst 4 bowls and serve with chickpeas. Bon appétit! 🙂
Haas, MD, E. and Levin, PhD, RD, B. (2006). Staying Healthy with Nutrition. New York: ‘Ten Speed Press’, pp. 273, 313, 350, 740 -767.
Oregon State University. (2005). Isothiocyanates. [online] Available at: http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/isothiocyanates [Accessed 26 Sep. 2017].