Winter is soup season! Soups are so versatile, quick and easy to make. This is my go-to winter meal, it makes for an easy dinner or warming lunch. The cashews add a subtle creaminess to this soup and help to make it more satiating.
Broccoli is a nutritional super star, and this soup ensures a big serving. Broccoli is rich in vitamin C, which is important for a healthy immune system and glowing skin, and contains high levels of vitamin K — a nutrient needed for optimal bone health. Broccoli also contains chromium, a mineral essential for healthy blood sugar level control. One of the most amazing elements of broccoli is that is contains a phytonutrient called sulforaphane, which helps the liver to produce the enzymes it needs for efficient detoxification.
Serves 4
Ingredients
1 brown onion, finely chopped
2 celery sticks, diced
2 cloves of garlic, finely sliced
1 head of broccoli, chopped
2 cups of spinach, chopped
6 kale leaves, ribs removed and chopped
2 L chicken or vegetable stock
⅔ cup raw cashews, soaked overnight
1 cup parsley
3 tbsp coconut oil
salt and pepper
Method
1. Sauté onions and celery in coconut oil.
2. Add garlic and cook for 2-3 minutes, or until translucent.
3. Add vegetables and stock to the pan, and cook until vegetables are just tender. Once cooked, leave to cool for 30-45 minutes.
4. Add cashews, parsley and salt and pepper to the vegetables and blend until smooth. This can be done in a blender or by using a stick blender.
5. The soup may need to be re-warmed, this can be done over a low heat.
Pregnancy is a physically demanding process. Your body needs extra nutrients to ensure that you and your baby get the nutrients needed for optimal growth and development.
In my opinion over the counter supplements and those provided by GP’s and midwives are not good enough.
