Print

Detox Cruciferous Soup

Print Recipe

This soup is pure comfort in a bowl—thick, creamy, and incredibly soothing, especially on those chilly days. Made with 7 nourishing veggies, it’s packed with fiber, vitamins (K, C, B), and iron to support your body from the inside out. We call it a “detox” soup because of the powerhouse cruciferous vegetables it’s made with—these veggies are like little helpers for your liver, boosting its natural detox process. Every spoonful is a warm hug for both your taste buds and your body!

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil or Avocado Oil
  • 2 cloves garlic, thinly sliced
  • 1 medium onion, finely chopped
  • 1 large leek, trimmed and halved, white parts thinly sliced
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon ground mustard seed
  • 12 ounces Brussel sprouts, ends trimmed, yellow leaves removed, sliced into thin disks
  • 12 ounces broccoli florets
  • 27 ounces cauliflower florets
  • 5 cups chicken bone broth (or vegetable broth for vegetarians)
  • 1 small bunch parsley, roughly chopped
  • 1 1/3 cup raw cashews
  • Black pepper to Taste
  • For Topping: coconut cream, cashews, fresh herbs (parsley, basil, chives), and chopped green onion

Instructions

  1. Heat the oil in a large pot  set over medium heat. Once hot, add garlic and onions and cook for 1 minute, stirring occasionally. Then stir in leeks, salt, thyme, basil, and mustard seed. Cook the mixture for 3-5 minutes, until the leeks begin to soften.
  2. Add brussels sprouts, broccoli and cauliflower florets. Stir the pot to incorporate everything and allow the vegetables to cook for a minute. Pour in the broth, over the vegetables until they are mostly covered. Bring the soup to a boil, then lower heat to medium-low and cover the pot with a lid.
  3. Let the soup simmer until the vegetables are tender, around 20 minutes, stirring occasionally. Once the vegetables are tender, remove the soup from the heat. Add the parsley and cashews and keep covered for a few minutes to allow the cashews and parsley to soften. 
  4. Using an immersion blender, blend the soup until it’s completely smooth. If you don’t have an immersion blender, you can use a blender or food processor to blend the soup in batches. Once pureed, taste the soup and adjust the seasonings to your taste.
  5. Portion the soup into bowls. Serve with a drizzle of cream, chopped cashews, and finely minced herbs. 
  6. Store leftovers in the refrigerator for a few days or freeze for up to 3 months. 

Notes

*Ground mustard seed plays a key role in this dish. Cruciferous vegetables, like the broccoli, cauliflower, leeks, and Brussel sprouts used in this recipe, are rich in a powerful compound called sulforaphane. Sulforaphane acts as an antioxidant, helping to neutralize harmful free radicals that contribute to inflammation and cancer. Studies show that adding ground mustard seed to these vegetables can boost the absorption of sulforaphane significantly. In fact, one study found that when ground mustard seed was added to broccoli, it increased sulforaphane absorption by nearly four times!

Find it online: https://bodytosoulhealth.com/detox-cruciferous-soup/

Instagram