Cream of Broccoli Soup

Fast Facts

• Broccoli is one of the jewels of the horticultural crops worldwide, belonging to the cruciferous family and very rich in key nutrients (vitamins, minerals, fibre, etc.) as well as a great group of bioactive compounds including carotenoids, phenolic compounds and glucosinolates.
• Broccoli, botanically known as Brassica oleracea italica, is native to the Mediterranean. It was engineered from a cabbage relative by the Etruscans—an ancient Italian civilization who lived in what is now Tuscany—who were considered to be horticultural geniuses.
• No matter which variety you get, broccoli is rich in calcium and has antioxidant properties which help prevent some forms of cancer.

Ingredients

• 2 tbsp extra virgin coconut oil (a healing fat, contains lauric acid which is great for preventing infections and boosting the immune system)
• 1 red onion chopped (rich in anti-oxidants especially since it is red, great for preventing infections, is great for your joints and bones)
• 1 stalk of celery chopped (great for remedying high blood pressure, a natural diruetic that helps you lose weight)
• 3 cups organic vegetable broth (made with a variety of veggies so you are getting a great taste with great health promoting properties)
• 8 cups broccoli florets (protects against many types of cancer including breast and prostate, rich in vitamin C, K, and A)
• 3 tbsp extra virgin coconut oil (a healing fat, contains lauric acid which is great for preventing infections and boosting the immune system)
• 3 tbsp arrowroot flour (rich in anti-oxidants, is a good source of iron, manganese, and helps prevent diabetes)
• 2 cups coconut milk (rich in lauric acid which is good for the immune system and fights infections)
• cayenne pepper (cayenne pepper is great for circulatory problems, is an inflammatory, and is rich in anti-oxidants)

Instructions

1. Melt 2 tablespoons coconut oil in medium sized stock pot, and saute onion and celery until tender.
2. Add broccoli and vegetable broth, cover and simmer for 10 minutes. Puree soup and return to heat.
3. In small saucepan, over medium-heat melt 3 tablespoons coconut oil, stir in flour and add coconut milk. Stir until thick and bubbly, and add to soup. Season with cayenne pepper and serve. Enjoy with some whole grain crackers!