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2 tablespoons unsalted butter or coconut oil
2 cloves garlic, minced
1 tablespoon fresh ginger root, grated
1 teaspoon fresh turmeric or 1/2 teaspoon turmeric powder
1 teaspoon curry powder
1 1/2 cups frozen baby green peas
1 bunch broccoli about 1 pound, trimmed and chopped
3 cups chicken stock
2 tablespoons toasted sliced almonds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1) Melt butter in a large saucepan. Add shallots and saute for about 5 minutes until translucent. Add the minced garlic, ginger, and turmeric. Cook until tender and fragrant. Add curry powder, salt and pepper and cook over low heat for a few minutes.
2) Add broccoli and combine well. Cook for a few minutes and add chicken stock. Bring to a boil and reduce heat until medium. Cook for 15 to 20 minutes until the broccoli is tender.
Add the frozen peas and cook for a few minutes only so that the soup will maintain it’s bright green colour.
3) Puree the soup in a blender or food processor and add salt to taste if required.
Serve hot sprinkled with almonds and optionally sour cream. This can be served cold as well.
Broccoli contains cancer fighting glycosinolates which are transformed to disable toxins in the body. The younger the broccoli, the more glucosinolates.