Although the weather on the weekend was smashing and the sun was out and spring felt like she was well and truly on her way. The mornings are still a little fresh and I still love delving out the soup recipes left, right and centre.
This coconut, cauliflower and broccoli soup was designed for the those sad, wilted and soggy veggies that are left in the vegetable drawer in the fridge. I loved the combination as I feel you can add it with loads of leftover kale, leeks, spinach greens or anything you have lurking, don’t be scared to give it a go!
Green soups have a wonderful alkalinising effect on our bodies and will certainly boost you with lots of nourishing goodness.
Cauliflower and broccoli take no time at all to cook, so this recipe was made in less that 20 minutes which is perfect for those who are time hungry like myself.
Full of nutritious goodies too.
Let me tell you why this number is great for you too.
Broccoli is a wonderful vegetable, the more it is researched the results time after time come back as a superfood in its own league. Member to the cruciferous family, rich in vitamins a, b, c and k. The florets are full of sulphur-containing compounds called glucosinolates, when chewed these breakdown, thus helping your liver detox and cleanse.
Cauliflower is super veggie, a good source of vitamin C (although this is loss through cooking, so good source when raw), fibre which is great for your digestion, potassium which helps regulate heart beat and fluid balance, it is also rich in sulphur which helps work as an anti-inflammatory, it is also great to aid digestion and boost immunity.
Coconut Milk is a great dairy-free alternative which adds wonderful creamy addition to any smoothie. Its not that bad for you either, full of the good fats and contains fibre that can help in digestion. Manganese which can act as an antioxidant and some essential amino acids for helping your body repair and nourish.
Apple cider vinegar will help kickstart your digestion and help maintain a healthy alkaline environment on your body. It goes really well in soup as brings out different flavours of vegetable and is great at cutting through fats such as coconut milk.