Week one of detox did not go off as planned. We had unplanned dinners with friends that came up, and we could not refuse! As well as a busy week training a new employee, which all left us tired and hungry, and eating what wasn’t in the weekly menu plan. Not going to complain; as everything was delicious, the company was great, and we ended the week with a batch of our healthy detox soup, as well as a batch of this ultra Creamy Non-Dairy Broccoli Kale Soup.
After reading a post that my friend Amy wrote about a healthy detox, I decided to add some new soups to our healthy January detox plan. Brassica plants are from the mustard family plants and include cauliflower, Brussels sprouts, broccoli and cabbage. They are the vegetables that everyone seems to always turn their noses up at, because their moms may have or still boil the heck out them before serving. Yuck! Brassica vegetables should be a superfood as they are loaded with nutritional goodness such as high amounts of vitamin C and fiber. They are good for us, friends, and you should be eating lots of them!
When I decided to start playing with recipes last week, I wanted this soup recipe to be rich in good healthy GI-tract ingredients as well as flavor. This recipe is super simple and takes about 30 minutes from beginning to table. To keep all the good stuff in each bowl of soup, I simmered the broccoli with a rich vegetable stock until only fork tender, and still bright green. Do not over cook the broccoli, or you will have a bowl of brownish soup, which not only you will turn you nose up at, but also everyone at the table well. As well when you boil the broccoli all the anticancer compounds are released. I added the kale during the last few moments and simmered until only lightly wilted as I wanted the gorgeous color as well as texture in each bowl.
Guess what, even though this soup is creamy, it is dairy free. No cream, no coconut milk and no butter. I find if I blend vegetable soups in a blender, I get a nice creamy texture minus the added calories of cream or butter. Don’t get me wrong, I love nothing more than a cream based soup but when I am trying to cut back on calories I just give my vegetable based soups a whirl in the blender before serving.
This soup is loaded not only with flavor but lots of healthy vegetables to help you get on the right track of eating lighter and healthier. Broccoli, onions and garlic (which are great for keeping your immune system in check) and spicy red chilies make this a healthy bowl of goodness. Get up from your desk, and make a big batch today! Who said healthy couldn’t taste good?
** tip, when making a soup that I am ultimately going to blend, I do not pay attention to chopping my vegetables. I rough chop almost everything before cooking, after all, it is getting blended anyhow.
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