Broccoli is a cruciferous vegetable that has sulforaphane, which has anti-cancer properties. It’s also a rich source of diindolylmethane (DIM), which has estrogen-metabolizing properties. Ingredients: 1/2 yellow onion, coarsely chopped 4 cloves garlic, coarsely chopped 12 oz bag of frozen broccoli, defrosted 6 oz (half a 12 oz bag) mixed veggies (corn, carrots, peas, and green beans), defrosted 32 oz carton of chicken or vegetable broth 1/4 cup olive oil 1/2 tsp cumin 1/2 tsp chili powder 1 tsp salt 1/2 tsp black pepper Instructions: Sauté the aromatics: In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion, garlic, cumin, and chili powder. Cook until fragrant, about 2-3 minutes. Cook the vegetables: Add the defrosted broccoli and mixed veggies. Sprinkle in the salt and black pepper. Sauté for about 5-7 minutes until the veggies are tender. Blend the soup: Pour in about half of the broth (16 oz) and stir to combine. Carefully transfer the mixture to a blender. Blend until smooth. For safety, cover the blender with a towel and hold the lid down. Finish the soup: Return the blended soup to the saucepan. Add the remaining broth (16 oz). Stir well and bring the soup to a boil. Serve and enjoy! Rajsree Nambudripad, MD!
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