This week the Power Foods blog group celebrates broccoli. The editors of the book say, “If broccoli were sold in a drugstore you’d probably need a prescription.” The vegetable is a cruciferous, and belongs to the cabbage family along with Brussels sprouts, cauliflower, kale, collards, and bok choy. Broccoli is good for detoxifying the body, lowering cholesterol, and it contains anti-cancer nutrients, and anti-inflammatory nutrients. Just one cup of this raw food contains over 100% of your daily needs for vitamin C and K.
I don’t know about you but I can easily eat a cup of steamed broccoli. And I had a very good friend, a cat named Myrtle, who didn’t care much for people food, but she loved cooked broccoli and cauliflower—couldn’t get enough of it. Cats are pretty smart, and she must have known that there was something good for her in it.
In Spain, where I am now, broccoli is a new kid on the block. People have really just started using it in the past 5 to 6 years. The soup I’ve made today is quick to put together and it delicious to eat. Hope you enjoy it! I thought you might also be interested in seeing a couple of pictures from my husband’s home town of León, here in Spain.
The town of Leon has a population of about 133,000 people. It’s amazing to walk through the streets of this beautiful town and see the architecture and to imagine the secrets and the history of the town. It’s definitely a place to put on your bucket list.
Prep Time: 15 minutes
Cook Time: 30 minutes
1-1/2 to 2 pounds broccoli, tops and stems
1 ear fresh corn
1 medium onion
2 tablespoons olive oil
1 teaspoon salt
1 Bay leaf
1 tablespoon Bragg’s Amino Acids, or, 1 Tbsp. light soy sauce, or, Tamari soy
Salt and white pepper to taste
1. Peel and chop the onion. Pour the 2 tablespoons of oil into a 6 to 8 quart size stockpot. Sauté the onion until it begins to caramelize.
2. Peel the broccoli stalk and discard the outer portion. Cut the broccoli tops into flowerets, and cut the stalks horizontally into ½-inch slices.
3. Remove the cornhusk and silk threads from the corn, and cut the corn off the cob. Add it, the broccoli, and 1 teaspoon of salt to the onions, and sauté another 5 minutes.
4. Add the bay leaf and cover with water by 1 ½ to 2 inches of water. Cook until the Broccoli is very tender; approximately 45 minutes. You may need to add more water as it cooks. In the last five minutes remove the bay leaf, blend the soup well in small batches until the soup is smooth, and then add the Tamari, and salt and pepper to taste.
Check out what these other bloggers have cooked up!
Alyce – More Time at the Table, Ansh – Spice Roots, Bambi – Adobo Down Under, Casey – Bookcase Foodie Jeanette – Jeanette’s Healthy Living, Jill – Saucy Cooks Martha – Simple-Nourished-Living, Mireya – My Healthy Eating Habits, Sarah – Everything in the Kitchen Sink,
If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients,(from the editors at Martha Stewart’s Living Magazine) we’d love to have your company. Contact: Mireya(at)myhealthyeatinghabits.com for details.