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:

  1. In a large pot, heat canola oil over medium heat. Cook onion for 3 to 4 minutes until it starts to soften.
  2. Add garlic, broccoli, cauliflower and carrots. Cook for 4 to 5 minutes until broccoli is bright green.
  3. Add curry powder, broth and salt. Bring to a boil. Cover and simmer for 20 minutes until vegetables are tender.
  4. Blend vegetable mix using countertop blender or handheld immersion blender.
  5. Stir in milk.
  6. Serve in bowls and garnish with 1 tbsp kimchi.

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