Broccoli & Potato Soup

As we continue on our detox journey, I need to maintain interest either in the juices we drink or the lunchtime soups I cook.  Both Trini and I enjoy broccoli which makes it a good alternative to carrots and celery that usually end up in my pot.  On a whim I tossed in a chilli too for a little zing.

Broccoli are packed with health benefits such as:

1. The soluble fibre in the vegie draws cholesterol out of the body.
2. High in calcium and vitamin K, it aids against osteoporosis.
3. Packed with vitamin C and flavonoids, making it a great antioxidant.
4. High in protein, low in calories.
5. High in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating.

 All very goo reasons to have them.  Above info was extracted from www.care2.com.

Ingredients

1 broccoli, cut into florets and stem chopped
2 garlic cloves, peeled and finely chopped
1 onion, peeled and finely chopped
1 leek, trimmed and finely sliced
1 chilli, deseeded and finely chopped
2 large potatoes, peeled and chopped
1 litre stock

Method

In a saucepan add garlic, onion, leek, chilli, potatoes and one cup of water. On medium-low heat saute for 10 minutes. Add more water as needed.

Add stock and broccoli, bring to boil, then simmer for 20 minutes.

Serve either blended or just as is with crusty bread.

Blended for my daughter with a dollop of Greek yoghurt.

Straight out of the pot for me.