Preparation: 25 minutes, Cooking: 15 minutes, Total: 45 minutes
- 2 Tbs coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 large head of broccoli (about 700g), roughly chopped
- 2l vegetable stock or water
- 5cm piece of ginger, grated
- 100g baby spinach or Swiss chard/silverbeet
- ½ bunch fresh mint (about 15g)
- 4 Tbs coconut milk
- 4 Tbs flaked almonds, toasted
- Heat the oil in a heavy-based pot over medium heat.
- Add the onion and garlic and cook till fragrant.
- Add the broccoli and fry for a minute, stirring to coat with the fragrant aromatics.
- Add the stock or water, bring to the boil, simmer until the broccoli is just cooked and slightly hard.
- Remove from heat.
- Add the ginger, baby spinach and mint and blend smooth. If necessary add hot water or extra stock to suit desired consistency.
- Serve, drizzled with coconut milk and a spoonful of toasted almond flakes.
- Broccoli contains fibre which helps to eliminate toxins in the intestine. It also contains indoles, which aid in fighting cancers such as breast, prostate, brain and colorectal cancers.
- Ginger is an anti-inflammatory, anti-parasitic and also contains gingerols which have an effect against some cancers including breast, prostate, and leukaemia.
- Mint and parsley along with all dark, leafy green herbs and vegetables are antioxidants, rich in chlorophyll and highly alkaline, reducing the risk of cancer.