The Secret to Making Delicious Anti-Cancer Broccoli Soup!

The Secret to Making Delicious Anti-Cancer Broccoli Soup
The Secret to Making Delicious Anti-Cancer Broccoli Soup

I love a bowl of hot soup, whether it is a hot or cold day. Creamy broccoli soup is one of my all-time favorite recipes and that I thought I’d share it with you. Not only is it delicious, but it’s also very healthy because it has cancer-fighting properties.

Broccoli contains a high concentration of sulforaphane, a compound which is found in cruciferous vegetables (kale, cabbage, cauliflower, Brussel sprouts, radish) and has strong anti-cancer properties. Sulforaphane is produced when the enzyme myrosinase reacts with glucoraphanin – this reaction usually occurs when the 2 compounds mix, which occurs when the plant is being chewed.

Therefore, thanks to its known cancer-preventing properties, individuals who have a high risk of cancer, especially prostate or carcinoma , should increase their consumption of broccoli. However, it isn’t as simple as this – it isn’t only about what you eat, but also how you eat it.

The way you cook your broccoli can drastically decrease the health benefits that it yields. For instance, boiling or microwaving broccoli will destroy the myrosinase enzymes, which successively will inhibit the assembly of sulforaphane. Therefore, the goal is to cook broccoli in such how that it’s ready to retain all of its health benefits.

Usually, when making creamy broccoli soup, the bulk of the myrosinase enzymes are lost during the simmering process. Therefore, this time, to counter that, after the broccoli has been lightly steamed for 3-5 minutes, put aside the leafy floret, and reserve it for the last step – most of the myrosinase enzymes are found within the leafy buds. the subsequent creamy broccoli soup recipe will leave your mouth watering while supplying you with an enormous nutrient boost!

The Secret to Making Delicious Anti-Cancer Broccoli Soup!



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  • 2 tablespoons extra virgin olive oil (I use coconut oil or avocado oil)
  • 1 medium onion, finely chopped
  • 2 medium stalks celery, finely chopped
  • 2 medium potatoes, peeled and cubed
  • 4 cups fresh broccoli, including stems, set aside florets after steaming
  • 2½ cups chicken (or vegetable) broth
  • 1 cup unsweetened almond (or coconut) milk—optional, if not used then increase broth to 3½ cups
  • Salt and freshly ground black pepper
  • ¼ cup feta cheese (optional)


  • 1. Place the oil in a large pot and heat over a medium heat. Sauté the celery and onion for 4 minutes, until softened.
  • 2. Add the potatoes and broccoli stems and sauté for 2 more minutes.
  • 3. Add the chicken broth and almond milk, bring to the boil.
  • 4. Add salt and pepper to taste.
  • 5. Reduce heat, cover, and simmer for 20 minutes.
  • 6. When simmered and the vegetables are tender, pour the mixture into a blender and puree until smooth.
  • 7. Serve and garnish with an abundance of feta cheese and broccoli florets - enabling the sulforaphane producing reaction.


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