Broccoli Soup
This gorgeous green soup is bursting with energy and flavour and is sure to keep you warm on chilli days. Broccoli has anticancer properties and will help keep colds at bay. Spinach is great for calcium and iron and celery is known to reduce inflammation of the gut. All three veg are high in folate and will help keep your gut healthy.
The one flavour I miss the most is cheese. Being largely dairy free for the sake of my IBS (when I eat cheese I get constipated), I don’t really get to enjoy cheese as much as I used to. Maybe once a month, if that. However, having healthy bowels is much more important to me than eating gone off, other species, breast milk.
Saying this, I created this super simple IBS free recipe which feels a little naughty with the addition of dairy free cream cheese, which you can buy in most supermarkets. I rarely cheat with over-processed products like this but now and again the inclusion is OK. Providing you are eating a healthy, mainly whole food based diet the rest of the time and looking after your gut.
Print Recipe
Cheese and Broccoli soup
Instructions
Chop the veg into roughly 1 cm chunks and place in a saucepan. Just cover the veg with water, not too much as this will form the base of the sauce and how much water you use will determine the thickness of it. Bring to the boil and cook until tender, usually around 10 - 12 minutes.
Take off the heat, add in the cream cheese and blend with a hand blender and serve. Or put in a food flask and take to work for lunch. You can freeze any leftovers or use them up to 3 days in the fridge.
