Green Antioxidant Soup

A nourishing and delicious meal packed with dietary fibre, betacarotene; and indole-3-carbinole from the brassica vegetables hence it’s value in cancer prevention and management. The addition of turmeric offers further antioxidant potential and incredible flavour.

This soup freezes well so you can make a large batch and store it for later. Store in glass Tupperware (Pyrex).

INGREDIENTS

• 3 cloves organic garlic
• 1 leek
• 1⁄2 bunch celery
• 3 carrots
• 1 bulb fennel
• 1 bunch each of coriander, parsley, basil
• 1 bunch spinach / cavero nero / kale / cabbage
• 1⁄2 a cauliflower
• 2 heads of broccoli (organic)
• 1 can organic cannellini beans, adzuki beans, or other legume (www.edenfoods.com for BPA free organic canned lentils)
• 1-1.5L organic chicken stock home made chicken or bonebroth is even better ;-)
• 3 tablespoons of turmeric mixed through;
• a tablespoon of Basil Pesto for extra taste
• 3 tablespoons of extra virgin olive oil for cooking

METHOD

1. Put the Olive oil in a thick-bottomed large saucepan and simmer the chopped leek, celery, carrots, fennel, garlic, and fresh herbs.

2. Cook until soft, about 15 minutes.

3. Add the stock and other diced vegetables, and simmer on low heat for about 45 minutes. Add the pesto towards the end and mix through well.

4. Remove about one quarter of the soup and blend in a food processor or blender until smooth. Return to the bulk of the soup.

5. Add salt and pepper to taste.

6. Serve hot with a generous serving of finely grated Parmesan cheese, or chopped tamari roasted almonds for a plant-based option.

7. Optional: add Shiitake or Reishii mushrooms (fresh or dried) in step one of method, for additional protein and immune boosting potential.

Recipe credit: Tabitha Stooley