Healthy Recipe of the Week: Grain-Free Vegan Cream of Broccoli Soup

Our recipe for the week is vegan-friendly. It is dairy-free, gluten-free, corn-free, grain-free and definitely yeast-free.

Broccoli and cauliflower belong to the family of cruciferous vegetables. They contain lots and lots of Vitamin K, C, A, chromium, folate and fibre, which makes them a perfect dish ingredient. Cruciferous vegetables are your super veggies as they provide various health benefits, including lowering the risk of developing cancer. At the same time, cruciferous vegetables repair DNA damage and helps in balancing hormones, which is a vital process in the entire anti-ageing approach.

Ingredients for this healthy recipe:

• 4 cups of cauliflower florets – this is equivalent to 700 grams
• 3 cups of almond milk (unsweetened)
• 3 cups of broccoli florets that is finely chopped
• 1 tsp. olive oil (extra virgin)
• 1 yellow onion (sliced)
• 1 tsp. sea salt
• 1 tbsp. onion powder – it is a must to have this as an ingredient
• Freshly ground pepper (to add taste)

Note: These ingredients are good for 4 servings.

Healthy Recipe Preparation:

1. Put a large saucepan over medium heat and add oil. Sautee onion, pepper and salt for 5 minutes. Add a tablespoon of water or two in the process to prevent the first ingredients from burning.
2. Put in the milk and cauliflower. Cover the pan and bring the ingredients to a boil. Reduce the heat to simmer, covering it for10 minutes. Check if the florets are already soft; otherwise, let it simmer for a few more minutes.
3. Put in half of the broccoli.
4. Now that you have a mixture of all ingredients, pour it into a food processor or blender. Puree the mixture until smooth and then put mash back into the saucepan.
5. Mix in the remaining onion powder and broccoli. Cover the saucepan and cook the mixture for 10 minutes or until the soup thickens.
6. Serve immediately.