Frowner's Check:
- Antibacterial
- Cholesterol-lowering
- Alkaline
- Chemoprotective
- Protects against cancer
Broccoli and Rose Soup with Ginger
Broccoli (Brassica oleracea var. italica) is a member of the cruciferous family. It is a cultivated form of vegetable cabbage that grows along the Atlantic and Mediterranean coasts. Like Brussels sprouts, head cabbage, and kohlrabi, broccoli also descends from the wild form of vegetable cabbage.
Often only the broccoli florets are used in cooking. However, the stalk and leaves are also edible and can be steamed independently with some romaine lettuce.
Colour, flavour, nutrients and vital substances are retained when cooked briefly for five to ten minutes. Blanching broccoli is an ideal cooking method. To avoid long cooking times, for example for broccoli soup, it is best to use only the broccoli florets. The advantage of the soup is that the cooking water is not drained and the cooking time can be minimised with just the broccoli florets. The loss of glucosinolates is also lower. Mustard oils have antibacterial, antioxidant, cholesterol-lowering and chemoprotective properties. It is now undisputed within the medical community that mustard oils have a cancer-protective effect.
Broccoli and Rose Soup with Ginger
- Ingredients
- Broccoli roses
- Ginger
- Shallots
- Parsley
- Turmeric powder
- Madras curry
- Peperoncini flakes
- Sea salt with saffron or pure sea salt
- Vegetable stock powder
- You can just use optional Stir in soy and/or coconut cream at the end.
- Pumpkin seeds or slivered almonds
Preparation
Rinse the broccoli head under running water immediately before preparing. Shake off the water and place it on a kitchen towel to dry. For this recipe, carefully remove the stalk to the ‘heart of the rose’. The delicate parts of the stalk are used separately, minimising the soup's cooking time.
For a medium pan, wash, trim and cut two shallots and a medium-sized ginger root. Cover the bottom of the pan with a decilitre of high-quality olive oil and a decilitre of whisky. Add the shallots and ginger and sauté gently. Fill the pan with broccoli florets and cover with boiling water with added sea salt until the broccoli is covered. Cook for five minutes and then puree immediately in the pan. Add one to two bunches of washed and chopped flat-leaf parsley or five tablespoons of dried parsley. Add one level teaspoon of turmeric, two teaspoons of curry powder, a little peperoncino flakes, and one to two tablespoons of vegetable stock (instant). If the soup is too thick, dilute with some stock or Prosecco. Bring to the boil again briefly.
Could you serve the broccoli soup with pumpkin seeds or slivered almonds?
The soup can be refined with soy or coconut cream as you like. If necessary, season again.
Tip:
The cooked broccoli florets can be mixed with an equal amount of boiled potatoes to make a potato-broccoli mash.
