5 milliliters Extra Virgin Olive Oil
1/2 Yellow Onion (chopped)
2 Garlic (cloves, minced)
16 Grams Arrowroot Powder
700 milliliters Chicken Broth (stock)
240 milliliters Organic Coconut Milk (full fat, from a can)
360 grams Broccoli (florets, roughly chopped)
35 grams Nutritional Yeast
2 grams Sea Salt
Amount per serving
Vitamin C 81mg
Vitamin D 0IU
Vitamin B12 32.9μg
1) In a large pot over medium heat, add the olive oil and then the onion. Cook for 3 to 4 minutes or until the onion becomes translucent. Add the garlic and cook for one minute. Add the arrowroot powder and chicken stock and whisk until no clumps remain.
2) Bring to a boil over medium heat, and then reduce to a simmer. Add the coconut milk, broccoli, nutritional yeast and salt and stir to combine. Cook for 10 minutes or until the broccoli is cooked through.
3) Using a handheld blender, blend the soup until smooth or until desired consistency is reached. Serve and enjoy!
Keeping Healthy during the Menopause : Broccoli contains a plant chemical called sulforophane which helps keep levels of healthy oestrogen balanced in your body.
Leftovers : Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Serving Size : One serving is equal to approximately 1.5 cups of soup.
No Arrowroot Powder : You can usually find this in supermarkets but if you don't have it, use cornflour or gluten free flour instead.
More Flavor : Add fresh herbs or additional vegetables.
Make it Vegan : Use vegetable stock instead of chicken stock.
Nutritional Yeast : This is available in supermarkets in the form of Engevita Yeast Flakes. This contains nutritionally rich yeast which is deactivated and not live, therefore doesn't cause issues with problems such as candida. It has natural cheese like flavour.