Ingredients:
1. Place the oil in a large pot and heat over a medium heat. Sauté the celery and onion for 4 minutes, until softened.
2. Add the potatoes and broccoli stems and sauté for 2 more minutes.
3. Add the broth and coconut milk, bring to the boil.
4. Add salt and pepper to taste.
5. Reduce heat, cover, and simmer for 20 minutes.
6. When simmered and the vegetables are tender, pour the mixture into a blender and puree until smooth.
7. Serve and garnish with an abundance of feta cheese and broccoli florets - enabling the sulforaphane producing reaction.
ps- how to cook and get the maximum health benefit of broccoli, kindly see my cancersupportindia blog, thanks.
For my other blogs, I'm giving the links below, feel free to view and comment too.
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 2 medium stalks celery, finely chopped
- 2 medium potatoes, peeled and cubed
- 4 cups fresh broccoli, including stems, set aside florets after steaming
- 2½ cups vegetable broth
- 1 cup coconut milk—optional, if not used then increase broth to 3½ cups
- Salt and freshly ground black pepper
- ¼ cup feta cheese (optional)
1. Place the oil in a large pot and heat over a medium heat. Sauté the celery and onion for 4 minutes, until softened.
2. Add the potatoes and broccoli stems and sauté for 2 more minutes.
3. Add the broth and coconut milk, bring to the boil.
4. Add salt and pepper to taste.
5. Reduce heat, cover, and simmer for 20 minutes.
6. When simmered and the vegetables are tender, pour the mixture into a blender and puree until smooth.
7. Serve and garnish with an abundance of feta cheese and broccoli florets - enabling the sulforaphane producing reaction.
ps- how to cook and get the maximum health benefit of broccoli, kindly see my cancersupportindia blog, thanks.
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