Broccoli Cheddar Soup


Prep Notes


Here is a delicious way to get broccoli’s beneficial isothiocynates, compounds which can help detox out excess estrogen and have cancer-protective properties. The sauerkraut or kimchi have the added benefit of even more isothiocynates.

Yields

Serve 4

Ingredients

6 cups broccoli, chopped into small pieces (keep one cup florets separate). 

1 medium onion, chopped

1 medium sweet potato, peeled and cut into cubes

1 clove garlic, chopped

3 cups bone broth or vegetable broth

1 tsp grated orange rind

1 tsp dried thyme

Pinch hot pepper flakes

1 cup whole organic milk or light coconut milk

1 cup raw milk, organic aged cheddar or dairy-free alternative if needed.

Sea salt and pepper to taste

1/4 cup sauerkraut or kimchi per serving*


Directions

Combine 5 of the cups of broccoli (florets and stems), onion, sweet potato, garlic, broth, orange rind, thyme, and hot chili flakes in a pot. Bring to a boil and lower to simmer. Cover and cook for 10 minutes or until vegetables are soft. Blend the soup with a hand blender (or transfer to a blender and blend). Add milk as needed to get the desired consistency. Return to the heat and add the remaining1 cup of broccoli florets. Gently cook for about 3 minutes, to cook the florets but do not have it on high heat and stir frequently. Remove from the heat. Add the cheese and stir to melt. Season with sea salt and pepper to taste. Ladle into bowl and top with sauerkraut* or kimchi*. Serve.

*Sauerkraut or kimchi can be mixed into the soup once it is ladled into a bowl.