1 head of broccoli
1 head of cauliflower
1/4 cup vegetable stock (boxed is fine.)
1/4 cup coconut milk (or less depending on desired creaminess.)
1/4 to 1/2 cup water (depending on desired consistency.)
1/4 extra virgin cold pressed olive oil
1/2 teaspoon of coconut amino acids
1/2 teaspoon dill
1/2 teaspoon Italian seasoning
Sprinkle of Turmeric
Sprinkle of Cayenne
Sprinkle of pink Himalayan sea salt
1 teaspoon of raw hemp seeds (for topping when finished.)
1 teaspoon of flaxseeds (for topping when finished.)
Drizzle of hemp or extra virgin olive oil (for finishing on top of soup.)
One thing I like to emphasize, is have fun! Explore, change the recipe to modify to your palate. See what you like, and then when you do change the recipe, take notes on your measurements so you can repeat for next time, or at least know what not to repeat if you didn’t like it.
Steam broccoli and cauliflower for about 5 minutes, just so it turns bright green. Do not overcook, it will start to turn brown and you will lose the beautiful color for the soup. I use a steamer basket and fill pot with just enough water so that it just reaches the basket, but doesn’t go over the basket. Then top with lid and let steam.When steaming is finished, just transfer hot broccoli and cauliflower to your Vitamix or high speed blender. Add liquids, and blend on high. As you are blending, drizzle in olive oil so that it emulsifies and gives a nice flavor base to the soup.Add all spices, except for the flax seeds and hemp seeds, and continue to blend.
Once you have finished, stick a spoon in it and taste it! See if you want to add anything else to it. Then serve and top with hemp seeds, flax seeds and a drizzle of extra virgin olive oil or hemp oil. Refrigerate the rest and now you have about 2-3 more servings depending on your size of bowl. This soup is super satisfying and comforting.
This is a great way to get your cruciferous veggies in your diet. Since they are steamed, they are not as hard on your stomach. I have read in many articles that cooking your cruciferous vegetables can reduce the amount of goitrogenic properties these veggies have, which can suppress your thyroid hormone function. So if you are dealing with fibroids, a hormone dependent condition, you may want to try and cook your cruciferous veggies so your body is in hormonal balance and not receiving as many Isothiocyanate’s. Isothiocyantes are found in cruciferous vegetables and appear to be heat-sensitive. Therefore cooking them appears to lower the availability of these substances.