This recipe has been Inspired by Prof Robert Thomas’s keynote speech, at the Cambridge cancer centre conference held on Tuesday. During his speech he highlighted the positive role of a healthy lifestyle on our wellbeing. Broccoli was showcased as an incredibly nutritious food source that we can all benefit from it. It contains a host of vitamins and minerals, potent antioxidants including sulforaphane and various anti inflammatory compounds. This soup is highly nutritional and very quick and easy to make. You can store it in the fridge for 3 days or freeze it.
1 roughly chopping onion
1 clove of garlic, finely chopped
2 stalks of celery, roughly chopped
1 lt of bouillon or organic vegetable stock
Wash the vegetables very well
Cut the broccoli into florets and discard the stalks
Heat a small amount of oil in a pan
Add the onions and sweat down until translucent, about 3-4 minutes.
Add the garlic and celery for a further 2 minutes, and the thyme.
Finally add the broccoli and stock and simmer for about 7-9 mins, until the broccoli is tender.
Using a hand blender, blitz until smooth.