Broccoli soup

Atshoo - I hear more often than Hello lately and everyone seems to have a cold. So maybe its time for souping - to be very trendy and become extremely healthy. Two benefits to soup are the cosy feeling in the tummy and the thank you note from your health. Soups for the longest time were kind of uncool from before yesteryear and now New York or rather the entire east cost seems to rediscover soups, of course it must be called “souping". The winter months on this side of the earth are much easier endured when we eat the right stuff and boost our immune system.

Soup kitchens are envogue now so open up yours and bring the veggies closer to the stove and let the juicer hibernate for a while. I dedicated myself to a series of soups and this easy one will make the start.

1 bunch of broccoli, roses only
4 cloves of garlic
2 tbsp olive oil
1 handful of parsley leaves
2 chopped and pitted dates
Salt, chiliflakes, 1 teaspoon yuzu or lemon juice,
hempseeds and pistachios

This is a real simple assembly no need to make a vegetable broth before, its quick and healthy, this energiser.

Peel the garlic and press the cloves under a wide enough blade of a knife, chop them a couple of times until smaller. In a medium skillet on medium heat roast the garlic with 2 tablespoons of olive oil for 3 minutes, add the broccoli and roast them together another 3 minutes, add 3 cups of water, salt and chili, the dates for the sweet balance and the parsley, let simmer for 15 minutes slightly bubbling. Remove from the heat and blend the veggies until smooth. Add the yuzu or lemon juice, adjust the salt if necessary and decorate with the hempseed and the chopped pistachios. Congratulations you made a vegan, healthy bowl of soup for 4 in the blink of an eye and you can say Goodby to the tissue box. Works well with zucchini as well if you like.