It’s time for another soup recipe and this one has green tea in it! We’ve had quite a few cold and rainy spring days here in Southern California recently. We don’t normally experience too many of these kind of days but when we do I like to stay inside and cuddle up with a warm blanket and a bowl of hot soup or stew.
I have a yummy Broccoflower soup recipe to share with you today. I purchased a beautiful head of Broccoflower and I originally intended to make it into a puree but when it starting raining I knew soup was going to be my new choice.
Broccoflower is a cross between broccoli and cauliflower. It has a bright lime-green color, tender texture, and mild earthy flavor which becomes sweeter when cooked. Broccoflower lends itself to a number of preparations including steaming, oven roasting, pureeing, or using in soups and stews. It’s also great to eat raw.
Broccoflower is one of my favorite vegetables to eat because it has both fantastic flavor and substantial health benefits which makes it a top choice for maintaining good health. 1 cup of Broccoflower contains 2 grams of protein, 2 grams of fiber, and high amounts of vitamin C and beta-carotene.
Broccoflower is a member of the cruciferous family of vegetables. Cruciferous vegetables are top notch vegetable superfoods to eat for strengthening your immune system and protecting your body against cancer.
The cruciferous family of vegetables contains more phytochemicals with anticancer properties than any other vegetable family. I recommend trying to include members of the cruciferous family into your diet at least 3 to 5 times per week. Check out my other posts on kale, cabbage, and cruciferous vegetables to find out more reasons why you want to include these fabulous superfoods into your diet.
This soup is a creamy delicious blend of Broccoflower, lemon jasmine green tea, chicken broth, and poblano chili pepper. The lemon jasmine green tea adds an exotic floral note that blends beautifully with the poblano and chicken broth. It is also an excellent source of polyphenols which offer tremendous health benefits. See my green tea mango energy smoothie to find out more.
Poblano chili peppers originated in Puebla, Mexico and are mild large green peppers that vary in heat from 1000-2500 (SHU) on the Scoville scale. Poblano peppers taste similar to bell peppers and are often stuffed or used in mole sauces. These peppers are a good source of vitamin C and potassium.
Try this tasty Broccoflower soup whenever you are craving a comforting hot bowl of goodness full of nutrients for healing and immunity.
To make a vegan version of this soup feel free to substitute vegetable broth and olive oil for the pastured organic butter and chicken broth used in the recipe. I have tried the recipe both ways and I like both versions.
If you like this recipe and would like to contribute to the conversation, please take a moment to leave a comment.
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Broccoflower Lemon Jasmine Soup
5 cups organic chicken broth/stock (preferably homemade)
Lemon Jasmine Tea—use 3 tablespoons loose leaf or 2 tea bags (Good source for teas)
1 large head Broccoflower
2 tablespoons pastured organic unsalted butter
1 small peeled white onion—roughly chopped
1 tablespoon minced poblano pepper
½ teaspoon unrefined sea salt (Good source for sea salt)
⅛ teaspoon fresh ground black pepper
1 bay leaf
3 cloves minced garlic
2 teaspoons raw unfiltered honey
1 cup organic regular coconut milk
⅓ cup raw or sprouted pumpkin seeds
1. Heat chicken broth over medium heat until it comes to a low boil. Add lemon jasmine tea leaves; turn heat to low and steep tea for 3 minutes. Strain out tea leaves and set chicken broth aside for later.
2. Remove leaves off head of Broccoflower and cut off florets leaving the woody stems. Save stems for compost or freeze to use in homemade vegetable broth. Rinse florets thoroughly and drain well. Melt butter over medium heat in a medium-size pot with top. Add Broccoflower, onion, poblano chili, sea salt, black pepper, and bay leaf. Cook vegetables for 5 to 7 minutes stirring frequently to prevent burning. Add garlic during last 2 minutes of cooking.
3. Once vegetables are done cooking stir in tea-infused chicken broth and honey, turn heat to low, cover pot, and cook for around 30 minutes or until Broccoflower is tender. Add coconut milk during last 15 minutes of cooking.
4. Once the Broccoflower is tender, turn off heat and puree soup in pot with an immersion blender until smooth. Alternatively you can scoop out all the florets into a blender, add a cup of the soup liquid, cover blender top with a towel, hold down top, and puree until smooth. Stir this puree back into the soup pot. Taste and adjust seasoning if needed.
5. Place into soup bowls and top with a sprinkle of pumpkin seeds and enjoy!