Uses of broccoli
Broccoli is a rich source of vitamins K and C. This vegetable also contains folate (folic acid), potassium and fiber, which is very good for health, especially for pregnant women.
Broccoli contains sulforaphane - a compound that increases the activity of a gene in lung cells, which helps the lungs process toxins better.
125 grams of cooked broccoli provides as much vitamin C as an orange and is a rich source of beta-carotene. Broccoli also contains vitamins B1, B2, B3, B6, iron, magnesium, potassium and zinc, and is very low in calories, making it suitable for people who want to control their weight.
How to make broccoli almond soup
Ingredient:
- 100 grams of blanched almonds
- 20 grams butter
- 100 grams of chopped onion
- 30 grams minced garlic
- 1 liter chicken broth/vegetable broth
- 500 grams of peeled broccoli stems
- Salt to taste
- Ground white pepper to taste
- Toast the almonds in a small pan until they are fragrant and turn slightly brown.
- Then, remove the pan from the stove and set aside.
- In a large hot soup pot, add the butter, when the butter is hot add the onions and cook for a few minutes.
- Continue adding garlic to the pot, cook for a minute or two, add broccoli and cook for another five minutes.
- Add chicken/vegetable stock and bring to a boil, once it starts boiling, reduce heat and simmer for 12 minutes or until broccoli is tender when pierced with a fork.
- Add the reserved almonds to the soup but keep a few for garnish at the end.
- Puree the soup using a hand blender, regular blender, or food processor.
- Taste and adjust seasoning with salt and pepper until you feel it is just right.
