adapted from The Cancer Project Recipe
Makes about 1 ½ quarts
1 onion, chopped
1 large russet potatoes, peeled, quartered
3 cloves garlic, chopped
2 stalks celery, chopped
2 broccoli stalks, peeled, chopped
1 teaspoon thyme
½ teaspoon marjoram
¼ teaspoon turmeric
¼ teaspoon black pepper
4 cups vegetable broth
1 15-ounce can garbanzo beans, including liquid
1 teaspoon sea salt
4 cups broccoli florets
Combine onion, potato, garlic, celery and spices in a large pot. Add the broth. Cover and simmer until vegetables are tender, about 20 minutes.
Stir in the garbanzo beans, including liquid. Use an immersion blender in the pot or transfer the mixture to a blender or food processor in batches and mix until completely smooth.
Return the processed soup to the pan and stir in the florets and 1 teaspoon of the salt. Cover and simmer until broccoli is tender about 5 to 10 minutes.
Garbanzos are also called chickpeas and are a protein-packed addition to salads and stews. They can easily be prepared from dry beans by soaking overnight and cooking at home. If making them from scratch, make a large batch and freeze the extra for later use.
Broccoli is a good source of many vitamins, minerals, and fiber and it is also a source of coenzyme Q10, a critical nutrient for energy production at the cellular level. Broccoli is a brassica vegetable along with cabbage, Brussels sprouts, and cauliflower and has many cancer-fighting properties. It is one of the superstars of the food kingdom because of the high quantity of natural antinflammatories it contains.