Lemony Broccoli SoupWritten by Karen on February 9th, 2010
In my CSA box this week was a beautiful bunch of broccoli. Add that to the beautiful bunch I got at the farmers’ market, and another soup was in the making. I love blender soups – you steam the veggies, saute some onions, measure the stock, pull out the Vitamix and voila! Dinner is served…and lunch the next day.
Broccoli is one of the best foods you could eat. It has more vitamin C than orange juice by volume – one cup provides 204% of our daily value! It is high in vitamin A, folate and fiber. Broccoli is also known to help with ulcers, skin damage, cataracts and the immune system. But one of the most impressive benefits to broccoli is the high levels of vitamin K. Vitamin K helps the body absorb the beneficial mineral calcium. Recent studies have suggested that vitamin K can help prevent or treat osteoporosis and the loss of bone density. If you have a family history of osteoporosis, it is important to make sure you maintain healthy levels of vitamin K. Recent studies suggested that vitamin K also has preventive and treatment benefits for cancer – specifically prostate and ovarian; and it prevents the hardening of the arteries, which aids in fighting heart disease.
Broccoli Soup – Makes 6 cups
I use miso as my ‘buttery salt’ in soups. It is another ‘booster food’ which aids digestion. See more details below.
1 bunch organic broccoli
2 leeks, cleaned and sliced
2 TB butter
3 cups vegetable stock
2 TB organic miso*
1 TB lemon juice
Fresh ground pepper
Rinse broccoli and cut into florets. Steam until soft, approximately 15 minutes.
In separate skillet, saute leeks in butter until slightly browned, about 15 minutes.
Put broccoli and leeks into blender. Add remaining ingredients and mix on high until smooth. Adjust seasoning to taste.
Reheat and serve with green salad and fresh whole grain bread.
*Miso: Although miso is usually made from soybeans, it can also be produced from rice, barley or wheat by adding a yeast mold (known as “koji”) and other ingredients that are allowed to ferment. Once this process is complete, the fermented ingredients are ground into a paste similar in texture to nut butter. Miso’s minerals support immune function, energy production, bones and blood vessels. It is also high in vitamin B12, which is low in most vegetarian diets.