This antioxidant packed soup is chockfull of cancer-fighting vegetables: broccoli, cauliflower and carrots. You're also getting a wallop of vitamins A and C, both needed to boost your immune system. Garnish with kimchi (or sauerkraut) to get a delicious dose of good bacteria. Serves 4 to 6.
What you need:
- 1 tbsp canola oil
- 1 medium onion, diced
- 1 tbsp minced garlic
- 2 cups each broccoli and cauliflower florets
- 2 cups diced carrots
- ½ tsp curry powder
- 1 carton (900 mL) no-salt added chicken broth
- ½ tsp salt (adjust to taste)
- 1 cup milk
- ¼ cup kimchi (for garnish)
How to make:
- In a large pot, heat canola oil over medium heat. Cook onion for 3 to 4 minutes until it starts to soften.
- Add garlic, broccoli, cauliflower and carrots. Cook for 4 to 5 minutes until broccoli is bright green.
- Add curry powder, broth and salt. Bring to a boil. Cover and simmer for 20 minutes until vegetables are tender.
- Blend vegetable mix using countertop blender or handheld immersion blender.
- Stir in milk.
- Serve in bowls and garnish with 1 tbsp kimchi.
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