This warming and soothing soup contains no “radical” (concentrated) fats, and owes its creamy consistency to cauliflower and potatoes instead of dairy products or other fat-rich ingredients that are harmful to health. The soup is a wonderful way to include a large amount of medicinal cruciferous vegetables in your menu.
The high vitamin C content in broccoli is not just ordinary vitamin C. It is a specific form of vitamin C characteristic of cruciferous vegetables, which exists together with the sulfur compounds in broccoli and creates a true plant-based medicine. It is precisely this combination that allows it to penetrate into endocrine glands, such as the thyroid gland, where vitamin C and sulfur compounds repel pathogens such as the Epstein-Barr virus. This combination strengthens the weakened and exhausted immune system, helping it to fight diseases.
Ingredients:
- ½ cup chopped yellow onion or shallot;
- ¼ cup chopped carrots;
- 3 cloves garlic, finely chopped;
- 5 cups chopped broccoli (approximately 1 large head);
- 1 cup chopped cauliflower;
- 2 cups chopped potatoes;
- 3½ cups medicinal broth by Dr. Medjum or filtered or spring water (see notes);
- 1¼ tsp. dried marjoram;
- 1¼ tsp. dried oregano;
- 1¼ tsp. red pepper;
- sea salt to taste (optional);
- black pepper to taste (optional);
- ¼ cup coarsely chopped fresh parsley for serving (optional).
Preparation:
Heat a little water in a large pot (preferably ceramic) over medium heat. Add the chopped onion and carrots. Sauté for about 2-3 minutes until the onion becomes translucent. Add the finely chopped garlic and cook for another 1-2 minutes until it releases its aroma.
Add the broccoli, cauliflower, and diced potatoes. Sauté for another 2-3 minutes, then pour in the medicinal broth or water. Add the marjoram, oregano, and red pepper. Allow the mixture to boil, then reduce the heat. Cover the pot and let the soup simmer for about 15-20 minutes until the vegetables soften. See the recipe for “Medicinal Broth” by Dr. Medjum.
Using a slotted spoon, remove 2 cups of the cooked vegetables and set them aside. Carefully blend the remaining soup in a blender or directly in the pot with an immersion blender until you get a smooth and creamy consistency. Be careful when blending hot liquids. If using a regular blender, it is best to blend the soup in several batches.
If you used a blender, return the blended soup to the pot and place it back on the stove over low heat. Add 1¼ cups of the set-aside cooked vegetables and stir well. Season with sea salt and black pepper to taste, if desired.
Distribute the soup into bowls and garnish with the remaining cooked vegetables and fresh parsley (if desired). Serve immediately.
Serves 2-4.
Notes:
- Although adding high-quality sea or rock salt is optional, the recipe is more medicinal without salt. Over time, you can gradually reduce the amount or eliminate it entirely.
- When choosing between medicinal broth and water, keep in mind that the broth will give the soup a richer flavor. The use of store-bought vegetable broth is not recommended, as it is very difficult to find one that does not contain oil, salt, natural flavorings, and/or other additives. For greater convenience, you can prepare a larger quantity of medicinal broth in advance and freeze it. You can even distribute it into ice cube trays so that you can easily thaw it when you need it for recipes like this one.
