When it comes to raw broccoli in soup, less is more - just a little of this nutrition-packed vegetable is all you need for flavor. That works out quite nicely, because raw cruciferous vegetables are a potent anticancer food, and you only need a little to do that job as well - recent research showed lower cancer rates in people who ate just three servings of raw cruciferous vegetables (that also includes greens) per month. The same effects weren’t found in those who ate their vegetables cooked.
So next week, try my Broccoli and Carrot Salad and the week after, my Kale and Avocado Salad, and you’re good to go!
1 cup broccoli florets
2 cups water, plus more if needed
½ cup raw cashews, soaked
1 avocado, pitted and chopped
2 garlic cloves
2 tablespoons cold-pressed extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon raw agave nectar
1 tablespoon nutritional yeast
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup fresh mint leaves
In a high-speed blender, combine all the ingredients except the mint and blend until smooth, adding more water if needed to reach the desired thickness. Add the mint and pulse to combine.
Serve immediately, or refrigerate and serve cold.
Pick up a package of pre-cut broccoli florets at the supermarket to make your soup prep that much quicker.