Have you ever made cream of broccoli soup at home? I’ll bet you either started with frozen broccoli or made it in a crockpot – or both! Did you know that both these methods reduce the amount of sulforaphane in your soup?
Sulphora-what? I know, it doesn’t sound like something you’d want to actually eat! But it is, trust me on that. Sulforaphane is a super powerful antioxidant that is found in broccoli and other vegetables in the cabbage family. It has numerous health benefits, not the least of which is its ability to fight cancer.
This broccoli soup from Ramya Recipes blanches the broccoli instead of cooking all the nutrients out of it. It’s a few extra steps instead of just dumping all the ingredients into your slow cooker. But you’ll get a lovely soup with tender pieces of healthy broccoli, instead of a pot of nutrient-deprived mush!
Learn more about the nutrients in broccoli, and how to preserve them when you cook, check out our post on broccoli nutrition.
Why are broccoli, Asian vegetables, and other members of the cabbage family so important during the winter months? Check out our post on why you should eat dark green and orange vegetables every day. It includes a great list of all the carotenoid-rich veggies that provide vitamin A in your diet.
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