The Ultimate Cold/Flu Busting Soup

Broccoli, Carrot, Purple Potato Soup

You will need:
• 1 head of broccoli
• 4 carrots (1 chopped, 3 shredded)
• ½ purple onion, chopped
• 3 cloves garlic, minced
• 3 purple potatoes
• 1 L low sodium vegetable broth
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 1 Tbsp. honey mustard (optional)
• Splash of apple cider vinegar
• 2 Tbsp. coconut oil
• ¼ tsp. Himalayan pink salt
• Pinch of black pepper
• Hormone/antibiotic free, free-range skinless boneless chicken breast (optional)

1. In a large pot, warm the coconut oil over medium heat and sauté the onions and garlic for about 6 minutes.

2. When the onions begin to soften, add the vegetable stock and bring to boil. For this recipe, I used the entire broccoli, stem and all. Peel and chop the broccoli stem and add to the pot first, while you wash, chop and prepare the rest of the broccoli and carrots.

3. Reduce heat and add the chopped broccoli and one chopped carrot. Gently simmer for roughly 6-8 minutes, or until the stalks begin to soften.

4. While the broccoli is cooking, wash the potatoes and boil for 10 minutes, or until tender. When ready, remove from water and peel while still warm. The skins will slide off easily.  Chop and add them to the soup at the end.
*Cooking the potatoes whole will preserve their colour and nutritional value.

5. When the broccoli begins to soften (be careful not to overcook), remove from heat and let it slightly cool before adding to a blender. Pulse a few times in the blender. You want to break up the large pieces, but be careful not to completely liquefy it.

6. Pour the soup back to the pot and add the shredded carrots and chopped potatoes. Gently simmer for another 5 minutes.

If adding chicken:
Fill a small/medium sized pot with water or vegetable stock and bring to a boil. Add the chicken and boil until cooked all the way through. Remove from water and let cool. When cool enough to handle, cut into bite sized pieces and add to the soup at the end.

Cold and flu got you blue? For my best cold and flu recover tips, see this post >> Cold and Flu Recovery Guide


Dairy-Free Cream of Broccoli Soup

dairy free broccoli soup
I love being able to enjoy some of my favourite comfort foods that I grew up with, yet most of the time they don’t fit in with the anti-inflammatory, hypoallergenic diet that keeps me healthy. That’s why it thrills me to pieces to be able to adapt these kind of homemade family recipes, using ingredients on my safe list. The best part is that I can also share these meals with my loved ones, without fearing that I’ve sacrificed flavor. My dad used to make the BEST cream of broccoli soup. If only he was still around to try my version of this classic recipe! I think he’d like it.

I don’t usually keep vegetable stock in the pantry, but that’s no problem because my fridge is very well stocked with all the ingredients to make this quick and easy broth. There’s nothing better than completely fresh homemade soup, especially with the subzero temperatures that we’re having right now in Windsor, Ontario! brrr

You will need:

  • 1 head of broccoli
  • 2 medium onions, chopped
  • 8 cloves garlic, chopped
  • 4 medium sized potatoes, chopped
  • ½ fennel bulb, chopped
  • 2 medium carrots (1 chopped for the stock, 1 grated and added after stock is made)
  • 2 celery stalks, chopped
  • 1 tsp dried thyme
  • 1 tbsp sea salt
  • 1 tps black pepper
  • 1 bay leaf
  • ¼ cup nutritional yeast
  • 1 cup coconut milk
  • 2 tbsp coconut oil
  • 2 cups of water

Wash, peel and chop potatoes and boil for 10 minutes. After 10 minutes they won’t be completely cooked but that’s okay. We’re going to let them finish softening up in the soup. This way, they soak up some of the flavor without making the soup too starchy.

Start the stock!
Heat the coconut oil over medium heat and sauté the onions and garlic while you wash, chop and prepare the following ingredients for your stock.

Onions, garlic, celery, 1 carrot, fennel, broccoli stems, thyme, salt, pepper.
Add your stock ingredients with ¼ cup of water.  Place lid and sweat veggies for ten minutes.
Add about half of your broccoli florets and 1.5 cups of water and gently simmer for another 10 minutes, or until everything is soft enough to purée. Purée!
Slowly pour in the coconut milk, potatoes, shredded carrots, nutritional yeast and the remaining broccoli florets and gently simmer for another ten minutes or so. Since I love sesame seeds and actively try to add them to every dish I make, sprinkle with sesame seeds, and enjoy!