Broccoli soup


  • Olive oil
  • 1 large onion, finely chopped
  • 3-5 large cloves of garlic, crushed
  • ½ - ¾ broccoli, small florets including stems
  • 4 brussels sprouts
  • 3 medium carrots, diced
  • Fresh or peeled tomatoes, canned, organic
  • Kidney beans, uncooked or organic canned
  • 2-3 handful of fresh spinach
  • 1-2 tsp. curry
  • 1-2 tsp. turmeric
  • Plenty of fresh pepper

Heat the olive oil in a pan, sauté the garlic and onion until they are shiny. Add curry, turmeric and pepper and stir a few minutes, then add the carrots. When the carrots are tender, add spinach and sauté for 2-3 minutes.
If you are using uncooked beans prepare them after the instructions for uncooked beans. Put the beans in a saucepan along with tomatoes, which can be either fresh or canned and warm it up. Add the broccoli and let it boil for two minutes. Pour it all into a food processor or blender and blend it into to a soup. If the soup is too thick you can add boiled water with organic herbal bouillon cubes.


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