Broccoli soup - get your daily antioxidants!


Broccoli is a very nutritious cruciferous vegetable known to have anticancer properties. It is rich in antioxidant vitamin A and vitamin C, folic acid and minerals such as calcium, magnesium, potassium, phosphorus, and iron. Vitamin A will keep your eyes and skin healthy, vitamin C will stimulate the immune system and prevent and treat common cold and flu symptoms and folic acid will help with red blood cell production. It is best to eat the broccoli raw or lightly steamed to maintain its nourishment but soup is also a good option as long as it is not overcooked.


1 small onion

3 cloves of garlic

2 broccoli heads

cooking oil

1 - 1 1/2 quarts of water (1 - 1.5 liters) depending how big your broccoli heads are

vegetable broth (optional)

salt and pepper


In a pot heat the cooking oil, add roughly chopped onion and garlic. Wash the broccoli heads and cut the stems off. You can cut the broccoli to smaller pieces if you prefer. Place in the pot, add water or vegetable broth, salt and pepper and cook until tender but not too soft. Once done, blend until smooth using a hand mixer or any blender you have.