Cream of broccoli soup

Ingredients: Broccoli – contains B vitamins, vitamin A and more vitamin C than citrus. Also, has iron and its greenness show its high chlorophyll content, which is good for detoxification. Leek – sour in flavour and astringent in nature making it good for diarrhea and to counteract bleeding. Garlic – anti-viral, anti-bacterial and anti-fungal – known as nature’s antibiotic, beneficial for circulation and lowering blood pressure.

“Spend as much time enjoying the meal as it took to prepare it.”
(Michael Pollan, Food Rules)


  • 1 heads of broccoli
  • 2 cups of vegetable stock or water
  • 1 leek trimmed, washed thoroughly and sliced
  • 1 zucchini (courgette) diced
  • Handful of raw cashews
  • 1 heaped teaspoon vegetable bouillon (Marigold do a good one)
  • Dash of white pepper or sweet paprika
  • 1 sheet nori, cut into thin strips (optional)


  • Remove the stalks from the broccoli. Cut the heads into florets. Trim and peel the stalks, then slice.
  • Bring the vegetable stock or water to the boil in a large saucepan over high heat. Add the broccoli stalk, leek and zucchini and simmer for 10 minutes.
  • Add the broccoli florets, cashews and vegetable bouillon.
  • Cover and simmer for 8-10 minutes.
  • Allow the mixture to cool a little, then puree it in a blender until smooth. Taste and adjust the seasoning if necessary.
  • Reheat and stir through the white pepper or paprika. Serve in individual bowls sprinkled with nori strips.