“Better a small serving of vegetables with love
than a fattened calf with hatred.” (Proverbs 15:17)
When you buy fresh broccoli at the grocer, do you cut off and cook the florets and then throw away the stems? I always have. It seemed like such a waste, but I didn’t know what else to do with the stalks. I didn’t realize broccoli stems can be so tasty – and extremely healthy for restoring our temple! Read on ahead to find out why and how.
Does this soup look dairy free to you? I have to say, it definitely is smooth and creamy. And, it absolutely IS dairy-free. There’s something about eating food you know is over-the-top healthy. You notice that you’re smiling throughout your meal more than usual. Is that a thing? Have you ever noticed doing that?
I ran across the video for making this soup on YouTube with Dani Spies from Clean and Delicious. I couldn’t wait to try it and not waste any more stems! Dani’s Broccoli Stem Soup recipe is very easy. You simply soften the stem chunks with chopped onion, garlic, and S&P in a large skillet coated with coconut oil or olive oil. Stir as needed to keep things from sticking.
When soft and tender, add the chicken or vegetable broth (both are delicious) and heat through. Turn off heat and gradually load it all into a blender. (Careful of burns while pouring!) The Vita-Mix makes a wonderfully smooth soup, but a regular blender will do the job, too. Blend until smooth – or chunky. You might prefer the soup with little chunks, so make it to your liking. 🙂
Broccoli Health Benefits:
A great source of vitamins K and C, folate, potassium and fiber. This antioxidant that also protects us from free radicals helps wounds to heal. It builds collagen, which means healthy body tissue and bones. Different ways of cooking broccoli effects the health benefits. All the outcomes are healthy but in varied ways. This article at Healthline gives all the details.
Health Benefits of Onions:
Onions have folic acid and fiber, are healthy raw or cooked, and have a B vitamin that aids in building healthy new cells. Raw onions rank higher in organic sulfur compounds (a plus for people with MS), and red onions are most beneficial for lowering risks of heart disease. Onions aid in cancer prevention, blood sugar control, increased bone density, and are high in antibacterial properties.
Health Benefits of Garlic:
Garlic contains vitamin B6, manganese, selenium, vitamin C, iron, potassium, and copper. Garlic fights infections that are fungal, bacterial, parasitic, and viral. ‘Tis the season for garlic! How many colds for you this winter?
Garlic helps regulate blood sugar, lowers blood pressure, lowers cholesterol, and protects the liver from some toxins. Studies agree that raw is best. But cooked garlic is better than no garlic, right? Calorie-free garlic adds deep flavor to our dishes, so load it up! Studies have shown that garlic slows the growth rate of cancer cells.Better a small serving of vegetables with love than a fattened calf with hatred. (Proverbs 15:17) Click To Tweet
You get the best health benefits when eating garlic raw, but few of us can tolerate the taste and bad breath odor. You could add minced garlic to this soup as a garnish after cooking. I haven’t tried this soup cold, but I’d bet it’s good that way, too. We’ll find out soon when warm weather arrives. 🙂
Health Benefits of Kale:
“Of all the super healthy greens, kale is king.”
(quote by Healhline article here.)
Ahem, excuse me. I believe my words in last week’s Baked Zucchini Ziti post were “Zucchini is the health star of this dish!” With dark green veggies of all types, we have many health stars. Zucchini is not a leafy green so technically it’s not a comparison to cruciferous kale (that shares the Brassica category with broccoli, cauliflower, and cabbage). Kale is one of the most nutrient-dense foods, having 45 different flavonoids with both antioxidant and anti-inflammatory effects. 45!
Now you know why I add kale to many dishes often – and to salads on a regular basis. Boost your health by adding highly concentrated nutrition punches like kale in every meal. A great way to get Kale in at breakfast is with green smoothies (which I can share soon if you wish). In the early days of winter, I didn’t want anything cold and shake-like. Brrrr. I soon began to miss my smoothies and have started making them again sometimes for breakfast – on mornings above freezing (wink).
Kale is rich in vitamins A, K, C, and B6, manganese, calcium, copper, magnesium, and potassium. It also contains smaller amounts of vitamin B1, B2, B3, phosphorus, and iron. It even has some omega 3 fatty acids. Shocker!
Kale isn’t listed as an ingredient in Dani’s soup recipe, but I added chopped fresh kale for an even more powerful health boost advantage. The soup itself is health-filled, so if you do not like kale, skip it. If you like kale, try it and see what you think. And, let me know!
To retain kale’s nutritious properties, chop it into bits while fresh and then add it to cooked dishes. Many nutrients are lost when cooked in large chunks. For this soup, cook the soup, chop the kale, and then toss it onto your bowl. Remember to go and print the Broccoli Stem Soup recipe at Dani’s Clean and Delicious website.
After enjoying your soup for one meal, you’ll probably have a good quart jar or so to put in the freezer for later.
Well, that about wraps up today’s health stars. Let me know in the comments section if you’re interested in healthy green smoothies. I have different recipes for both kale and spinach. The chocolate smoothie is my favorite! (I don’t drink smoothies that taste like raw greens or dirt. Ha!)
Also, I’m curious to know if I’ve got company in the “I like kale in my soup” opinion. Are you enjoying these recipes for restoring your temple and boosting your health? I hope so. There are many healthy tips as well as tasty treats and dishes ahead. Weekend blessings and hugs!
Because He lives~