This is a simple yet delicious cream of broccoli soup that will provide so many nutrients for your body. It's creamy, rich and filling, a real comfort food without lactose or gluten. It's ready in a matter of minutes, literally the time it takes me to set up the dinner table for my family. You can use water instead of bone marrow broth, but I try to make most of my soups with homemade bone broth and make sure I always have it available for cooking either in the fridge or freezer. I give all the vegetables a quick chop (smaller size=faster cooking time) or cut them in half. I don't use regular white or whole wheat flour (goodbye gluten) and use plenty of vegetables and, in this recipe, I use cassava flour instead to get a creamy texture to satisfy comfort food craving. Quick blend at the end and...voila! Dinner is served!
Broccoli belongs to the cruciferous vegetables family and as such is very high fiber, minerals and vitamins. Cruciferous vegetables contain indole-3-carbinol (I3C) and many other natural phytochemicals that change the way estrogen is metabolized and have the ability to prevent estrogen-driven cancers as well as provide big support for the liver for detoxification. Broccoli is rich in vitamin C, vitamin K, folate, potassium, manganese and iron as well as many other minerals and vitamins in smaller amounts.
The factor that sets cruciferous vegetables apart from other vegetables, is a unique family of plant compounds called isothiocyanates that can affect liver enzymes, reduce oxidative stress, decrease inflammation and development and growth of cancer as well as support immune system.
For someone with thyroid function concerns who eats a lot of cruciferous vegetables it's better to consume them mostly cooked vs in their raw form because of goitrogen contained in broccoli.
Are you ready to make it yet? Here we go...
- 10 cups beef bone broth marrow
- 12 cups broccoli stalks, leaves and flowers
- 3 potatoes halved or chopped
- 1 onion medium, roughly chopped
- 2 carrots roughly chopped
- 3 garlic cloves
- 2 TBS cassava flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup parsley chopped
Bring a pot with bone broth to a boil over high heat and add potatoes, onion, carrots and garlic; reduce heat, cover and bring to a simmer for about 8 minutes.
Season with salt and pepper and add broccoli. Cook over medium heat for another 3 minutes.
Puree soup in batches in a blender or in a pot using handheld blender and cassava flour, Blend a little more until smooth and cassava flour is thoroughly mixed in the soup.
Sprinkle with parsley and serve.