Broccoli Basil Soup

Maria Marlowe is a successful writer, author, public speaker, and passionate Real Food Evangelist. She heads up her own integrative nutrition coaching practice in NYC, and offers three distinct programs tailored for healthy weight, beautiful skin, and overall wellness.

 We love Maria’s creative recipe ideas because they go the extra mile to transform basic healthy ingredients into signature dishes that are both unique and delicious. Her new book, The Real Food Grocery Guide, is now available to help shoppers make food choices that enable them to look and feel their best.

Detoxing doesn’t have to be a dreadful experience! In fact, it can be delicious—and this Broccoli Basil Soup recipe is the proof.

Broccoli has the amazing ability to boost the liver’s function, so your body experiences a serious cleanse all the way down to the cellular level. It’s also a terrific prebiotic! Hearty cannellini beans are rich in antioxidants to help the body rid itself of damaging free radicals, and fragrant basil supports the kidneys, acting as a gentle diuretic to flush the body for a more efficient cleanse.

Of course none of that will matter to your tastebuds. All you’ll be aware of is that you’re enjoying a soup that’s warm, satisfying, creamy—and yummy enough to serve to your entire family!

Ingredients:
• 5 cups broccoli florets (about 2 heads)
• 1 tablespoon coconut oil or olive oil
• 1 clove garlic, minced
• 2-3 teaspoons fresh ginger, minced
• 1 can cannellini beans (about 15 oz)
• 1 cup fresh basil leaves
• 3 cups vegetable broth

Instructions:
1. Lightly steam* broccoli for about 3-5 minutes, or until it turns bright green.
2. Meanwhile, in a separate pan, heat the coconut oil over medium low. Add the garlic, ginger, and beans. Saute about 3-4 minutes. Add the steamed broccoli, cook for another minute or two, and then lastly add the fresh basil and stir until completely wilted, which will be 30 seconds to a minute. Remove from heat.
3. Next, transfer broccoli bean mixture to a Vitamix or high speed blender. Add the vegetable broth.
4. Process on high for about a minute, until a creamy and uniform consistency is formed.
5. Pour into bowls and serve immediately (it will still be warm, so no need to reheat).
6. Refrigerate leftovers for up to 3 days.

Notes:
*If you don't have a steamer, simply pour about 1/4-1/2 inch water in the bottom of a large pot, place broccoli in, cover, and let steam for 3-4 minutes. Drain.

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