A creamy veggie soup that puts broccoli center stage: gluten-free and low in histamine.
Good to know:
Broccoli contains a plant compound called sulforaphane, which has been the subject of many studies. Strictly speaking, broccoli doesn’t contain sulforaphane itself but a precursor. Only when the broccoli is chopped is an enzyme released that converts the precursor into sulforaphane.
per portion
Ingredients list
| 300 g | Broccoli |
| 150 ml | Vegetable stock |
| 20 g | Spring onion |
| 115 g | Mozzarella |
| 15 g | Olive oil |
| 120 g | Sweet potato |
| Salt | |
| Pepper |
Instructions
Peel the onion and dice it roughly. Cut the sweet potato into pieces as well.
Divide the broccoli into florets, peel the stalk and dice it.
Heat the oil in a pot. Briefly sauté the onions and sweet potato, then add the broccoli. Deglaze with the vegetable stock and simmer for about 10-15 minutes.
Meanwhile, tear the mozzarella into small pieces.
Blend the vegetables into a soup and season with salt and pepper. Add a little water if needed until you reach the consistency you like.
Serve the soup topped with the mozzarella.
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Tip:
That’s why you should chop the broccoli first and then let it rest for 30-40 minutes before cooking. After that you can prepare it as usual: raw in a salad, steamed or boiled. Don’t pour away the cooking water; blend it into the soup instead, because sulforaphane is water-soluble and would otherwise end up down the drain.
Here on the blog you’ll find the moderate carb version. In the app, the broccoli soup with mozzarella is also available as a keto or low carb version, depending on the way of eating you chose for your personalized nutrition plan.
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