creamy antioxidant and anti-inflammatory soup

Crumbled Feta


Prep time: 15 minutes
Cooking time: 45 minutes
Serves: 2

Ingredients

1 yellow onion
2 green onions
3 cloves garlic
¼ tsp red pepper flakes
1 small head broccoli
½ head cauliflower
Juice from ½ lemon
½ cup white wine
2 carrots
3 oz feta
2 cups veggie broth
1 tsp turmeric powder
sea salt
fresh ground black pepper

Parmesan Toast
2 slices whole grain toast
1 tbsp grass fed butter
½ tsp garlic powder
2 tbsp grated parmesan

Creamy Antioxidant and Anti-Inflammatory Soup

…It’s actually Creamy Broccoli and Cauliflower soup, but that wasn’t as enticing!

Why you will love this:

  • Both cauliflower and broccoli are known for being high in Antioxidants – phytonutrients, chromium, manganese, vitamin c and vitamin a, just to name a few.
  • Cruciferous veggies like broccoli and cauliflower have Anti-Inflammatory benefits like Omega 3’s – healthy heart, healthy skin and healthy eyes!
  • No cream added. Even the feta isn’t REALLY needed, but cmonnn.
  • Bonus Anti-Inflammatories! Turmeric is all the rage these days because of its high Anti-Inflammatory makeup. It’s also what gives this soup a fun yellow color.
  • Garlic Parmesan toast to make this healthy-ish.

Prep time: 15 minutes
Cooking time: 45 minutes
Serves: 2

Ingredients

1 yellow onion
2 green onions
3 cloves garlic
¼ tsp red pepper flakes
1 small head broccoli
½ head cauliflower
Juice from ½ lemon
½ cup white wine
2 carrots
3 oz feta
2 cups veggie broth
1 tsp turmeric powder
sea salt
fresh ground black pepper

Parmesan Toast
2 slices whole grain toast
1 tbsp grass fed butter
½ tsp garlic powder
2 tbsp grated parmesan

Directions

  1. Roughly chop yellow onion and slice green onion. Reserve 2 tbsp of the green portion of onion for garnish.
  2. Mince garlic.
  3. Heat a large pot on med-high and coat the bottom with olive oil. When the oil is heated, add the yellow onion. Stir the onion to coat and season with sea salt, red pepper flakes and fresh ground black pepper.
  4. When the onion starts to cook down, add the garlic and green onion. Stir to coat and cook for another 3 minutes until onion is translucent.
  5. Add white wine and lemon juice and cook until the liquid has reduced and minimal liquid remains. This should take about 5 more minutes.
  6. While the onions cook, roughly chop the cauliflower and broccoli (including stems). Set aside 1 cup of florets.
  7. When the liquid has reduced, add turmeric, cauliflower and broccoli (except the 1 cup of chopped florets). Toss to coat and then add just enough veggie broth to cover the vegetables (about 2 cups). Cover and bring to a slow boil for 20 minutes.
  8. While the soup boils, finely chop the 1 cup of reserved broccoli florets. Peel the carrots and slice into very thin strips or use a shredder. Chopping will leave them slightly crunchy in the soup, so this depends on your preference. Reserve a small amount for garnish.
  9. When vegetables are tender and can be pierced with a fork easily, remove from heat. Pour the contents into a blender with the feta. You may have to do this in two batches depending on the size of your blender, If your blender doesn’t have a built in vent, remove the plastic top and cover with a paper towel (trust me, this works). Puree until smooth.
  10. Return soup to the pot, set to medium heat and add broccoli and carrots. Simmer on low for 20 minutes until broccoli has a slight bite to it, but not mushy.
  11. Set your oven to broil. Lightly toast bread in your toaster. Coat the toast with butter, garlic and parmesan. Broil for 1-2 minutes until cheese melts and it’s a golden perfection. Even if you overcook it slightly, like I often do, it’s still delicious.
  12. Ladle soup into bowls. Garnish with green onion, carrot and feta. Serve with toast.

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