How to Make Creamy Anti-Cancer Broccoli Soup

Most people are not fans or broccoli, despite its numerous health benefits.  This veggie is an excellent source of sulforaphane, a compound which acts as potent anti-cancer agent.  It is produced when myrosinase reacts with glucoraphin, a reaction mostly caused by chewing of the veggie. Young sprouts are the richest in glurocaphanin, meaning that they have the highest ability to produce sulforaphane. As a matter of fact,they have more than 50 times the amount of sulforaphane when compared to the amount found in mature broccoli.

Simply put, broccoli is made up of nutrients which are perfectly combined, allowing them to produce cancer preventative properties in the body.  Those at risk of cancer, particularly colon or prostate cancer should boost their broccoli intake.” I would say if you’re at all worried about cancer or at high risk of cancer, especially of prostate or colon cancer, then increasing your dietary intake of broccoli and other vegetables could be a good idea,” Ho said, a researcher with the Linus Pauling Institute and an assistant professor in the Department of Nutrition and Exercise Sciences at OSU. However, when it comes to broccoli it is very important how you eat it.

The recipe and the method for cooking is of utmost importance as it affects the health benefit that it provides. Boiling or microwaving destroys myrosinase enzymes which are needed for the production of sulforaphane, so this method for cooking broccoli is not recommended. The goal is to cook broccoli in a way that it preserves its nutrients and enzymes.


When making creamy broccoli soup, the myrosinase enzymes are typically lost due to the simmering process. But, the method of cooking broccoli presented in this article involves light steaming, which retains the enzymes.  Besides, the soup is extremely tasty!

Ingredients:

• 2 tbsp extra virgin olive oil
• 2 medium stalks celery, finely chopped
• 1 medium onion, finely chopped
• 4 cups fresh broccoli, including stems
• 2 medium potatoes, peeled and cubed
• 1 cup unsweetened almond milk
• 2 ½ cups chicken broth
• Black pepper and salt
• ¼ cup feta cheese

Instructions:

First, heat the oil in a large pot and sauté the celery stalks and onion for 4 minutes.  Add the broccoli stems and potatoes, sauté for 2 more minutes.  Then, add the almond milk and chicken broth and bring the mixture to boil.

Season with pepper and salt, reduce heat, and simmer for about 20 minutes.  When done and veggies softened, blend the mixture in a blender.  Serve and garnish with feta cheese,  to support the production of sulforaphane.

source: http://www.healthy-holistic-living.com