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Desneige's Cheesy Broccoli Soup

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenDesneige's Cheesy Broccoli Soup
Skill Level
Preparation Time 10 minutes Total Time 20 minutes
Servings 4 Cost Per Serving $0.86
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Image of Desneige's Cheesy Broccoli Soup.

Ingredients

Cheesy Broccoli Soup
1 headBroccoli, roughly chopped
1/2 smallOnion, roughly chopped
2 1/2 cups2% Milk
1 tbspChicken/Vegetable Bouillon Powder (recipe below)
1/2 cupCheddar Cheese, grated
1 tbspOlive Oil
To tasteSea Salt and Freshly Ground Black Pepper
Vegetable Bouillon Powder
1Carrot*
1/2 cupCherry Tomatoes*
3 cloves>Garlic*
3Green Onion (scallions)*
1/2 cupParsley, roughly chopped**
2 tbsp eachSage and Thyme**
2 tbspDried Mushroom
1 cupNutritional Yeast
1 tbspSea Salt
* You can replace all these vegetables with about 1 cup of dehydrated vegetable flakes
** You can replace all the fresh herbs with and 2 tbsp of the dried herbs

Directions

Cheesy Broccoli Soup​

  1. Add the olive oil to a medium sauce pot over medium heat. Add the onion and sauté until it is soft and transparent, about 5 minutes.
  2. Add the broccoli, milk and bouillon powder, and bring up to a simmer. Reduce heat to low and cover. Simmer for about 5 minutes or until broccoli is soft.
  3. Blend with a hand blender or carefully transfer to a stand blend and puree until smooth. Stir in the grated cheese and garnish with some broccoli pieces.

Vegetable Bouillon Powder

  1. If you are dehydrating the vegetables yourself, use a microplane to grate the carrot. Thinly slice the garlic, tomatoes and green onions. Place on a large baking sheet lined with parchment paper with the parsley, sage and thyme, making sure to spread across evenly.
  2. Preheat your oven to 200 degrees F. Place the baking sheet in and leave the oven door open a crack. Bake for about 6 hours. The Herbs can be removed after about 1 hour.
  3. Combine the dried ingredients with the dried mushrooms, nutritional yeast and sea salt. Pulverize in a food processor until combined well. Store in an airtight container.

Nutrition

  • ​Broccoli is rich in plant chemicals such as indoles and isothiocyanates that may help fight cancer. In animal studies, these compounds were shown to prevent tumour cells from traveling to other parts of the body (metastasis). In cell studies, indoles have also been shown to reduce estrogen activity and stop prostate and breast cancer cells from growing.
  • Population-based studies show that eating 3-5 servings of broccoli and other green leafy vegetables per week is associated with a lower risk of breast, prostate, lung and colorectal cancer. One serving is 1 cup raw or ½ cup cooked.
  • Make sure you chew your broccoli well! Broccoli contains compounds which, when they come into contact with each other through chewing or chopping, combine to make a cancer-fighting compound. A recent study suggested that frozen broccoli may have lower levels of one of these compounds. The researchers found this could be reversed by pairing the frozen broccoli with foods that contain the compound, such as radishes, horseradish, spicy mustard or wasabi.