Broccoli, cauliflower, brussel sprouts, kale, cabbage, and bok choy are all members of the cruciferous vegetable family. Phytochemicals found in cruciferous vegetables - sulforaphane - can stimulate enzymes in the body that detoxify carcinogens before they damage cells, and through different mechanisms, two other compounds found in cruciferous vegetables -- indole 3-carbinol and crambene -- are also suspected of activating detoxification enzymes.
Another way cruciferous vegetables may help to protect against cancer is by reducing oxidative stress. Oxidative stress is the overload of harmful molecules called oxygen-free radicals, which are generated by the body. Reducing these free radicals may reduce the risk of colon, lung, prostate, breast, and other cancers.
This soup also has a healthy dose of medium chain triglyceride fats (MCTs) from the coconut milk and oil. Instead of being metabolized through the digestion process like other fats are, MCTs are taken straight to the liver where they act very similar to carbohydrates, providing instant — and well sustained — energy. Read more about the benefits of coconut oil here
Dr Terry Wahls, who developed the Wahls Protocol, an integrative approach to healing chronic auto-immune conditions, recommends eating up to 3 cups of cruciferous vegetables daily. This delicious and detoxifying soup is one way to reach that healthy goal.
Time : 30 minutes, including prep
- 1 large broccoli, heads and stems roughly chopped
- 1 cauliflower, heads and stems roughly chopped
- 1 small bunch curly kale, stems removed and roughly chopped
- 2 tablespoons of coconut oil
- 1 onion, roughly chopped
- 2 stalks of celery, roughly chopped
- 4 cups of homemade chicken stock
- 400ml coconut milk (homemade if possible)
- 1 handful of parsley
- 1 handful of mint
- 1/2 - 1 tsp Himalyan sea salt
- In a large saucepan melt coconut oil and gently fry onion and celery until soft
- Add chopped broccoli and cauliflower including the stems. Bring to the boil with the chicken stock then reduce heat and cook for a further 15-20 minutes
- Add sea salt, chopped herbs and stir in coconut milk
- Use a hand blender, or cool a little and put in a high speed blender and puree until smooth
- Pour back into the saucepan to reheat gently