Star of the Show: Broccoli
Known to be a superfood due to all the fibre, minerals and vitamins (especially Vitamin C). Broccoli is also particularly beneficial for liver health as it contains sulphur compounds which are strong antioxidants and benefit liver health by stimulating detoxifying enzymes.
1 tsp olive oil or coconut oil
2 garlic cloves, crushed
½ tsp ground cumin
300ml vegetable stock
1 x 400ml tin coconut milk
1 head (250g) broccoli, broken into florets
100g spinach leaves
2 x 400g tins cannellini beans, rinsed and drained (optional)
1 tbsp. lemon juice
1 tbsp. chopped fresh parsley
2 tbsp. nutritional yeast flakes (optional)
Sea salt and black pepper
Heat the coconut oil in a medium pan and add the garlic and cumin. Sauté over a medium heat for 1 minute.
Add the stock, coconut milk and broccoli and cook for 10 minutes. Stir in the spinach, cannellini beans, lemon juice, parsley and nutritional yeast flakes, if using. Let the spinach wilt for a minute.
Using a food processor, blender or hand-held stick blender, process the soup until smooth. Taste and adjust the seasoning, then spoon into bowls and serve