Soup is such a comfort food especially in a place like Melbourne, Australia where the weather has four seasons in a day and it’s most of the time cold and chilling.
I like soup also because it increases my fluid intake and keep body hydrated and give the body nutrients it needs. Here is another soup recipe that I love and want to share with the world!
Broccoli is one of cruciferous vegetables family. It contains high vitamin K, Bs, C and magnesium.
Broccoli has wide range of health benefits. It’s known to help regulate hormone level in our body by eliminating accessible estrogen and balance hormone.
Artichokes contain high in vitamin C, magnesium and potassium. It’s also known to help regulate blood pressure because of its high level of potassium, a mineral that plays a major role in the regulation of blood pressure and counteracts the negative effects of excessive sodium consumption through eNOS, an enzyme that helps blood vessels widen.
Brazil nuts are one of tree nuts family. Brazil is one of the most nutrient-dense food. It contains 106% magnesium, 104% phosphorus, 54% B1 and calcium. It also contains high essential fatty acids such as Omega-3 and Omega-6. Fatty acids is the building bock of every single cell in our body except red blood cell and brain cell.
2 cup steamed broccoli
2 steamed and sliced Artichokes
4 steamed asparagus heads
1/2 cup Brazil nuts
1 tbsp avocado oil
1 tsp Onion flakes
1 tsp Himalayan salt
1 tsp white pepper
1 tsp Black cumin seeds
2 cup filtered water
1. Steam broccoli, artichoke and asparagus for 15-20 minutes.
2. Sprinkle a bit of salt and pepper on asparagus and set aside
3. Blend Brazil nuts till smooth, add steamed broccoli, 1 cup of water and blend them till smooth
4. Heat up soup pot on medium heat, add avocado oil, black-cumin seeds and fry till golden, add onion flakes and fry till golden and aromatic.
5. Pour blended broccoli and Brazil nuts into soup pot and keep stirring and bring to boil. Add last cup of water, salt, pepper and bring to boil. Turn of heat and set aside.
6. Spread sliced artichoke onto two soup bowls, pour soup over it. Then garnish with asparagus head and serve hot with gluten-free bread or by itself.