Ingredients for 6 servings
- 750 g. broccoli
- 3 cups vegetable broth
- 2 cups milk
- 1/2 teaspoon nutmeg
- 3 tablespoons olive oil
- 1/2 clove garlic, crushed
- 2 tablespoons grated Parmesan cheese
- freshly ground pepper
- Boil broccoli in a pot full of water for 2-3 min. Then drain and cut into pieces.
- Boil again broccoli in the vegetable broth. Once the soup starts to boil, reduce heat and simmer for about half an hour, until it becomes tender.
- Meanwhile, heat the milk in a saucepan.
- Remove the broccoli from the pan and mash half of it within the broth. Repeat the same with the remaining broccoli and milk and mix the two mixtures.
- Add the garlic, the nutmeg, the olive oil and a little salt. Replace the pot on the fire to get only a boil.
- Serve the soup hot with freshly ground pepper and grated parmesan.
We encourage you to accompany your nutritional soup with our addictive gluten free breadsticks LIVE LONG LIVE GREEK with spinach, dill and onion. Break them into small pieces and add them in your soup for a tasty result that will delight you!!!
Did you know that:
- The broccoli is a vegetable very rich in nutrients such as vitamins A, B1, C and beta-carotene, and folic acid, iron, magnesium, potassium and calcium.
- Ensures the heart. The cabbage vegetables, such as broccoli and cauliflower, appear to act beneficially on the cardiovascular system, thanks to their rich antioxidant composition.
- Protects against cancer. The rich in broccoli and cauliflower diet appears to have a marked antitumor activity, according to the American Cancer Society. In addition, broccoli is first in the list of vegetables consumed by populations with low rates of cancer (breast, prostate, bladder, lung, esophagus, stomach, larynx, mouth and throat), according to a study published in «American Journal of Clinical Nutrition».
- Protects the stomach. Broccoli, thanks to the high sulforaphane content, appears to combat H. pylori, which is implicated in gastritis and peptic ulcer induction.
- Finally, benefits the eyes. Broccoli, along with spinach, have been associated with a reduced risk of developing cataracts, according to the findings of researchers of the Public Health School of the University of Harvard.