Broccoli is one of most nutritious vegetables. It is considered a superfood that protects against many common cancers. Over the last 50 years, numerous studies have found that people who eat an abundance of broccoli have a significantly reduced incidents of cancers of the colon, breast, cervix, prostate, esophagus, larynx, and bladder. Broccoli is an excellent source of vitamin C, vitamin A and folate. It has significant amounts of protein, calcium, iron, and other minerals. It is high in ANTIOXIDANTS, substances that protect cells against mutation and damage from unstable molecules.

Broccoli can be eaten raw, but most people prefer it cooked. Steaming or stir-frying it until crispy and tender retains the most nutrients.

Do not boil broccoli in the large amount of water as this destroys most of nutrients. Also prolonged boiling gives broccoli a cabbagelike odor because it releases unpleasant smelling sulfur compounds.

Yield: 5 litres

INGREDIENTS: you will need 6 litre stock pot, an immersion blender, cheesecloth and white cotton string to make a bouquet garni bundle.

• 1 large fresh broccoli, break into small sections(stem peeled and diced) recipe requires 1 litre of broccoli

• 1 medium chopped peeled parsnip

• 2 medium organic carrots( no need to peel) chopped

• 1/2 chopped small leek

• 2 medium potato, peeled and chopped

• 1/2 cup celery root, chopped

• 1 celery stalk chopped

• 1 medium shallot onion, chopped

• 1/2 cup choped fresh parsley

• 3 litres of low sodium vegetable bouillon (no MSG)

• 4 large garlic cloves - finely chopped

• Bouquet garni bundle: 2-3 peppercorns, 2 fresh or dry bay leaves, 1 spring thyme, dill, peels from parsnip and potatoes** and 1 tablespoon fresh or dry lovage plant. **Nothing should go to waste when you are making soup.

• 2 tablespoons of organic all purpose flour for blond roux

• 4 tablespoons of butter or avocado oil

• 1 cup of 35% cream, hot (I used sheep milk which is absolutely delicious and very creamy consistency)

• ground white pepper for taste (black pepper makes the soups bitter if left in the soup for too long)

• Garnish to serve the soup: chopped parsley and sliced sourdough bread for dipping

Instructions:

1. Cut into small pieces all vegetables.

2. Dice peeled potatoes. Finely chop onion and garlic.

3. Sweat all vegetables and potatoes (except for broccoli) in 2 tablespoons of melted butter for 5-10 minutes under cover. Sweating vegetables is a technique that uses a gentle heat to soften vegetables and gently draw out their flavors. Do not let them to brown.

4. Moisten the vegetables with the vegetable broth or add filtered water with vegetable bullion cubes. This will give addition flavour but you can also omit the the bullion and just add filtered water, keep in mind you will need to add salt as per your liking. Add bouquet garni bundle into the pot, cover it and bring soup to boil.

5. Reduce temperature and continue to simmer gently for 20 minutes or until vegetables are very tender

6. Remove and strain the bouquet garni.

7. Make blond roux: Melt the butter in a thick saucepan. Sift the flour and add to the butter and mix well with wooden spoon. Cook on low heat. Remove from heat as soon as the color of the roux begins to change. Do not let it start to brown. Gradually add a cup of broth from the soup into the roux. Blend it smoothly with the roux. Add the mixture to the soup.

8. Stirring continuously with the whisk, bring the soup to full boil. Cook for 2 minutes.

9. Remove soup from the heat.

10. Puree 75% of soup ingredients with the immersion blender. Stirring with a whisk, bring soup to boil.

11. Add all broccoli to boiling soup. Blanch the broccoli for 3 minutes.

12. Remove soup from the heat.

13. Heat up the milk or cream to HOT temperature and add to soup.

14. Using immersion blender, puree 50% of broccoli within the soup for a creamier texture.

15. Season the soup to your taste with salt and pepper. Garnish with fresh parsley.

16. Serve with sourdough bread, crackers or croutons.

    Bon Appetite!