Broccoli

Super Vegetable?

Broccoli is considered a super vegetable as it is an excellent source of densely packed nutrition. A better source of calcium and potassium than dairy products and a good source of selenium, too.  It boasts  high levels of vitamin A, vitamin C and B complex, as well as being a great source of lutein, a phytochemical known for it's role in protecting vision.

Raw or cooked?  There are benefits to both.  For those with low thyroid, cooking will reduce the impact on thyroid levels.  It also is easier to digest when cooked, but be careful not to over cook; many people have learned to dislike broccoli from being served overcooked, mushy broccoli that has a sulfur or metallic flavor.  Lightly steamed, quickly stir fried, or even baked, broccoli has a rather mellow flavor with a tender, yet slightly crisp texture.

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Broccoli Soup

(2 versions: 1 vegetarian, 1 vegan)

Warm broccoli soup is a very flavorful, comforting meal that can be enjoyed summer and winter.  Our family enjoys both of these versions and we adjust them with the extras included below, according to the preference of the day.

Vegetarian Broccoli Soup

1 small onion, chopped fine

2 ribs of celery, chopped 

2 T coconut oil

2 pounds broccoli, cut into small pieces, including stems

1/2 gallon milk

2 T butter

4 T whole wheat flour

8 oz sharp cheddar cheese, shredded

salt & pepper to taste

Directions:

1-Saute onion and celery in oil until very soft.

2-Cook broccoli in two cups of water until very soft.  Do not drain.

3.Melt butter in large pot.

4.Whisk flour into butter and continue stirring until thickened.

5.Stir in milk and cook over medium heat until thickened.  

6.Add 8 oz of cheese and stir to melt.

7.In a food processor or blender, process broccoli in cooking water with onion and celery, to thick consistency, reserving about a cup of small pieces for garnish.

8.Add pureed broccoli to the sauce and cook over low heat for a few minutes to combine flavors.

9.Serve as described below (after vegan recipe)

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Vegan Broccoli Soup

1 small onion, chopped

2 ribs of celery, chopped

2 T coconut oil

2 pounds broccoli, cut into small pieces, including stems

3 pounds potatoes, cut into small pieces

1/2 cup nutritional yeast

salt and pepper to taste

Directions:

1-Cook potatoes in small amount of water until nearly soft.  Add broccoli  and continue cooking until potatoes and broccoli are very soft.

2-Saute onion and celery in oil until very soft.

3-Process potatoes, broccoli, with onion and celery, in food processor or blender until thick consistency, saving a few flowerettes aside for garnish.

4-Mix in nutritional yeast.

5-Serve as described below. 

Serving either version of Broccoli Soup

Here is where you can really make either version truly unique!  We usually serve our broccoli soup with a garnish bar: a few of our favorite garnishes set out for each to personalize his or her own soup!  

Our garnish favorites are:

**small pieces of broccoli flowerettes

**tomatoes, diced 

**mushrooms, thinly sliced

**onions, chopped

**vegan bacon bits

**vegan sausage bits

**shredded cheese

**peas or corn