Broccoli

If you have been to the Grocery store of late, you will notice the new season of fruits and vegetables flowing through. Broccoli is as green and fresh as ever and the price of vegetables like asparagus, zucchini and kale have dropped drastically.

This is the time of year I start making more soups and there’s nothing better nor easier to prepare and cook than my Broccoli, Asparagus and Zucchini soup. The idea of so many green veggies can be a little off-putting to some but this soup really does taste amazing. My husband and I eat so much of this in the cooler months. It’s tasty, filling and full of nutrients as well as being a great no-carb after 5pm option.

1 very large bunch of broccoli (or 2 mediums ones)
2 large zucchinis
2 bunches of asparagus
1 bunch of kale (or spinach)
1 2 litre natural chicken stock (natural or homemade)
extra water if needed
2 tablespoons fresh ginger (or as much as you like!)
1 small shallot, diced
cayenne pepper
salt and pepper

1. Bring stock to the boil.
2. Cut up veggies and ginger and drop into water. Simmer until veggies soften.
3. Allow to cool a little before bamixing or blending the soup mixture. Season with cayenne pepper and salt and pepper.
4. Serve in warm bowls.

Health Benefits:
Asparagus – Asparagus contains loads of folate, potassium and antioxidants and is a good source of vitamin C.
Broccoli–protects against cancer, promotes stomach health, high in calcium, and boosts the immune system.
Cayenne Pepper – Cayenne stimulates digestion and muscle movement in the intestines, which helps to aid absorption of food nutrients. It also stimulates circulation and blood flow to the peripheral areas of the body.
Kale – Kale is a member of the cabbage family and contains extremely high amount of chlorophyll, iron, calcium and Vitamin A. It is great for the stomach and full of nutrients.
Olive Oil– protects against heart disease, can lower blood pressure, rich in polyphenols which act as antioxidants and anti-inflammatory.