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Rich in iron, Vitamin B6 and potassium and magnesium with anti cancer,anti inflammatory and joint protective qualities.

Serves 8. All measures are very approximate!

INGREDIENTS

  • 2 heads of broccoli
  • 4 zucchini
  • 2 tbsp of olive oil
  • 3 large brown onions, peeled and chopped
  • 3 large cloves of garlic
  • handful of fresh parsley
  • 2 leaves of mint
  • 1 tbsp extra virgin olive oil
  • 2.5 litres of water, approx
  • 3 tsp himalayan or sea salt

METHOD

Wash and chop the broccoli and zucchini in to 2 cm size pieces.

Heat the olive oil in a large saucepan on a medium heat and sauté the onions until they are carmelised and brown but not burnt. Keep stirring them well during this process.

Add the garlic and cook for a further 2 minutes then add the broccoli and zucchini and cook for another 2 minutes to seal in the flavours.

Add enough water to cover the vegetables and then add the salt. Bring to the boil and then and cover and simmer for a further 15 minutes until the vegetables are tender.

Add the fresh chopped herbs and blend the soup to a smooth puree.

Reheat gently and serve immediately with fresh black pepper and sourdough bread.

TIP: Make a large batch and freeze extras so you always have a quick meal on hand.

NOTE: Always add the black pepper after cooking at the table as that way the black pepper which is a helpful medicinal herb in its own right does not irritate your digestive system.

VARIATIONS

For a more substantial soup add a couple of potatoes with the vegetables.