Pop quiz: can you name 5 vegetables from the brassica family?
The brassicas include: Broccoli, Cauliflower, Brussels sprouts, Cabbage, Turnips/turnip greens, Collards, Kale and Bok choy. They give us a giant dose of vitamins, minerals, and anticancer phyotchemicals. So here's a tasty AND super healthy recipe that can be used for lunch, dinner and .... what the heck, breakfast too!
2 tablespoons olive oil
1 head fresh broccoli
1 large onion chopped
1 large potato quartered
Salt and freshly ground black pepper
4 cups chicken or vegetable stock
Shredded cheddar cheese
Melt the margarine in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes.
Add the broccoli, potato, chicken stock, salt, and pepper. Bring to a boil.
Reduce the heat and simmer for 15 minutes or until the vegetables are soft enough to blend.
Remove a cup of the liquid and set aside.
Using a hand/stick blender blend the soup to your desired consistency (adding some of the stock a bit at a time if necessary).
Serve hot topped with a handful of shredded cheddar cheese.