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January 6, 2014

Superfood Soup

Forks Over Knives Cookbook by Del Sroufe

  • This "souperfood" is packed with antioxidants and anti-cancer ingredients. Meredith Lee/For The HSUS

3 leeks (the white part only)
1 teaspoon thyme
4 cups (440g) broccoli florets
4 1/2 cups (1,000ml) vegetable stock
1 pinch salt
1 pinch pepper

Finely chop the broccoli and wait 1/2 hour.

Then place the leeks in a large saucepan and sauté over medium heat for 10 minutes, with 1 to 2 teaspoons of water to keep the leeks from sticking to the bottom of the pan.

Add the thyme and cook for another minute; then add the broccoli and the vegetable stock. Bring the mixture a boil over high heat, reduce the heat to medium. Continue to cook the mixture, covered, until the broccoli is tender (about 10 minutes).

Purée the soup using an immersion blender, or in batches in a blender with a tight fighting lid, covered with a towel.

Return the soup to the pot and season with salt and pepper.

Nutrition tips:

Recipe and photo adapted from Forks over Knives Cookbook. Nutrition notes by Dr. Michael Greger.


All figures are per serving (assumes 4 servings).

Calories: 488
Fat: 1 g 
Carbs: 78 g
Fiber: 27 g
Protein: 41 g
Sodium: 490 mg