This is a recipe from Amy Stoddart and Diane Murphy’s last workshop on Cleansing and Detoxification. This recipe is dairy-free, gluten-free, easy to make and delicious! Broccoli has numerous health benefits. It is a great source of vitamin C, vitamin A, calcium, and fibre. As if that isn’t reason enough to make a big pot of this soup, Broccoli is also a powerful anti-cancer agent and helps promote liver detoxification.
- 3 tbsp olive oil or grape seed oil
- 1 onion, finely diced
- 2 shallots, finely diced
- 1 tbsp minced garlic
- 2 tbsp fresh thyme, chopped
- pinch sea salt and fresh cracked pepper
- 5 cups broccoli florets *
- 3 cups spinach *
- 1L organic vegetable or chicken stock
*The chef used frozen broccoli and spinach but you could use fresh instead if you prefer. I made it last week with fresh broccoli and spinach but found that I needed to add a little bit more stock to get the right consistency.
- In a medium sized stockpot, sauté onions and shallots in olive oil, over medium low heat until translucent.
- Add garlic and thyme. Sauté until mixture is fragrant and garlic has mellowed, but does not turn golden (about 1 min).
- Add broccoli and spinach and toss well. Cover with lid and let steam for a minute or two ( if using fresh veggies you will need to add a bit of water or stock to the pot at this point, so that the broccoli and spinach are able to steam).
- Add 3 cups of stock, reserving 1 cup for blending.
- Cover again and bring just to a boil, reduce heat and simmer just long enough to soften broccoli. You do not want to lose the bright green color of the vegetables so do not cook for too long (2-5 mins).