Seasons of Spirit

Few vegetables have as many health benefits as broccoli, so it’s a crying shame that most people rarely include it in their menus.

As a member of the cabbage family, broccoli contains cancer-fighting phytochemicals called indoles, one of which is believed to help estrogen change into a form less likely to promote breast cancer. Additionally, broccoli contains sulphoraphane, another potent cancer fighter.

Rich in nutrients, broccoli has vitamin C (twice that of an orange), folate, iron, calcium (almost as much as whole milk and better absorbed), and trace minerals.

The bad news is that broccoli is the 18th-highest holder of residual pesticides. So get organic, or wash it very well.

With all that out of the way, how about a healthy broccoli soup recipe?

BROCCOLI AND RED BELL PEPPER SOUP

2 Tbs butter 1 onion, finely chopped 1 pound of broccoli (chop both florets and stems) 2 1/2 cups vegetable stock 1 medium red bell pepper, cut into quarters 2-3 Tbs of yogurt (if you like) Salt and pepper to taste

In a large saucepan, melt the butter and cook the onion until it becomes translucent. Put all the broccoli (except one cup of the florets) into the saucepan and cook until the broccoli begins to soften. Add the vegetable stock and bring to a boil. Reduce the heat, cover, and allow to simmer for about 20 minutes.

While this is simmering, bring 1 1/2 cups of water to a boil and add the remaining florets until they become tender. Remove the florets and place them in cool water (this helps them keep their bright color).

On a broiler pan, place the red peppers shiny-side up and broil them for about 10 minutes or until the skin becomes blistered. Turn them over fairly often so as to avoid burning. Remove the peppers from the broiler, allow to cool, and remove the skin. Chop them into small pieces.

When the soup mixture is done simmering, place it in batches into a blender and puree it until it is smooth. Return it to the saucepan and add the yogurt if you choose to do so and the remaining florets.

Serve in soup bowls with the red bell peppers sprinkled over the top as a garnish.

If you have a favorite broccoli soup recipe, I have room below for you to share it with us.