According to Dr. Rangan Chatterjee, broccoli is a 'lifesaver'. By eating broccoli, your intestinal flora becomes more balanced due to the fact that intestinal bacteria feed on the large amount of fiber in this vegetable. The magnesium in broccoli keeps your memory sharp. Furthermore, it reduces the risk of lung diseases, protects you from cardiovascular diseases and is good for your bones thanks to calcium and vitamin K. Enough reasons to put this green superfood on the table at least once a week.
Ingredients
Preparation
1 broccoli in florets
2 onions, finely chopped
1 clove of garlic
1 vegetable stock
1 cup unroasted cashews soaked overnight in water
a glass of unsweetened almond milk
1 generous tablespoon (hot) mustard
2 tbsp coconut oil
salt and pepper to taste
Heat the coconut oil in your soup pan and fry the onion and garlic for a few minutes.
Add the broccoli florets and fry briefly.
Add the vegetable stock, so that the broccoli is covered, and bring gently to the boil.
In the meantime, make the cream. Add the soaked cashews (water drained), the mustard and the almond milk to your blender and mix until smooth.
Once the broccoli is cooked, use your hand blender to puree the soup.
Finally, add the cashew cream and cook for a little while longer.
Serve the soup in a bowl. If you make this dish in spring or summer, you can use some spring onion as a topping.
If desired, add a nice warm roll from the oven, sprinkle with olive oil and some pepper.