Nurturing & Restorative Green Soup

Nurturing & Restorative Green Soup was a soup I made up  for a friend who had been diagnosed with cancer as it contains large amounts of cancer fighting & immune boosting foods, such as garlic, turmeric, broccoli and kale.  This nurturing green soup will certainly surprise you with how good it tastes. Fresh ingredients and the addition of lemon make it light and slightly tangy.  Sprinkle it with toasted pepita and sesame seeds and if you like top with crispy tofu.

Recipe by Marianne Harold

What’s good about it?

Turmeric has been linked to the prevention of cancer cell growth and management of inflammatory conditions such as arthritis, eczema and inflammatory bowel disease. It is a nutritional powerhouse, rich in manganese, zinc, B group vitamins and iron.

Ginger has potent antioxidant, anti-inflammatory and antimicrobial properties. It helps to boost immune function and combat cellular damage.

Broccoli is full of alkalising, anti-inflammatory and anti-cancer phytonutrients called sulforaphane that protect against disease. It’s a true superfood rich in antioxidants, including vitamin C, E and CoQ10. Broccoli is also a wonderful source of B group vitamins, vitamin K, calcium, iron, magnesium, potassium, phosphorus and manganese.

 Ingredients:

1 dessertspoon of unrefined coconut oil or ghee
8 spring onions, finely chopped
3 cloves garlic, crushed
2cm knob of ginger, grated
1 cm knob of fresh turmeric, grated or 1/2 teaspoon of turmeric powder
350 grms of organic broccoli, chopped
200grms kale, roughly chopped
100grms English spinach, roughly chopped
100grms silverbeet, roughly chopped
2 litres of vegetable stock or broth
3 teaspoons of grated lemon (preferably organic) rind
sea salt and black pepper to taste
2 heaped tablespoons of plain or coconut yoghurt (optional) & toasted sesame & or pepita seeds.

*Serve with crispy tofu if desired:

  • 1 block firm organic tofu, well drained
    2 tablespoons brown rice flour
    1 teaspoon each sea salt and ground pepper
    2 tablespoons avocado or macadamia nut oil
  • Cut the tofu into slices and dip them in the flour to coat all sides.  Heat oil in a frying pan and cook until golden brown on the outside.

Method:

  • Heat a large saucepan over high heat and add oil, spring onions, garlic, ginger and turmeric, cooking for 5 minutes or until soft.
  • Add the broccoli, kale, spinach, silverbeet and stock and bring to the boil.
  • Reduce heat, cover and cook for 5 or so minutes or until the vegetables are just tender.
  • Stir through the lemon rind, salt and pepper.
  • Using a blender, puree the soup until smooth.
  • Gently stir in the plain yoghurt before serving.
  • Top with seeds and tofu (if desired)

Serves 4