Broccoli + Parsley Soup
This broccoli soup was introduced to me in an amazing cookbook I received as a gift called The Everyday Ayurveda Cookbook by Kate O'Donnell. It's full of healthy and easy recipes that correspond to the seasons and to aligning your body to its natural rhythms.
I was initially super attracted to idea of a broccoli soup, and the picture in the book, but when I read through the recipe, I became very much intrigued by one of the recommended ingredients - goat's milk. Whaaat? Goat's milk? Very interesting...
As someone who doesn't each much dairy, I wanted to investigate as to why Ayurveda (the sister science of yoga) was recommending this different ingredient for a winter dish.
Well, apparently, goat's milk, as opposed to cow's milk, is much easier on the digestion and has a lightening + warming quality in the body once it's consumed. Pretty neat huh? So as your body digests, it actually helps to spread warmth and better align with the colder weather.
(***By the way, if you are a vegan and don't consume dairy of any kind, don't fret! Full-fat coconut milk makes a wonderful substitution here.)
So whether you're curious, weirded out, or extremely excited about this recipe, I promise you you'll be surprised by how good it tastes. It is warming, nourishing, and incredibly health-promoting. I will definitely be making this again soon!
This recipe makes about 4 servings
- 4 cups diced broccoli florets + stems
- 4 cups vegetable broth
- 1 cup goat's milk (or full-fat coconut milk)
- 1 cup chopped fresh parsley
- 1 tsp salt
- pepper to taste
- red pepper flakes (optional)
- In a medium saucepan, boil broccoli in the veggie broth until tender - about 10-15 minutes. Of course, the smaller the dice of the broccoli, the faster the cooking time.
- Remove from heat and add parsley, salt, and milk
- with an immersion blender or carefully pouring cup by cup in a regular blender, blend until smooth
- sprinkle each bowl with fresh pepper, and red pepper (if interested) and enjoy!