Detox Spicy Green Vegetable and Blue Cheese Soup

Detox Green Vegetable Soup

This green vegetable soup has a slight kick, but more importantly can kick start your detox processes and cleanse you from within.

Broccoli is championed as a superfood due to its high concentrations of a wide variety of vitamins and minerals, including immune boosting vitamin C, antioxidant carotenoids and anti-inflammatory flavenoids.

We are constantly subjected to toxins - not just those we consume through food or drink, but also those in the air around us. In order to ensure we are supporting our inflammatory system as much as possible, we need to eat foods that facilite our body's detox processes, otherwise our bodies can become overwhelmed with toxins and this will begin to cause damage.

The unique combination of nutrients in broccoli play a part in both stages of a two step detox process. Glucosinolates are phytonutrients that create isothiocyanates (ITCs) in the body, these are essential in the first part of the process and can also help in phase II. Vitamins E, C and the carotenoids also support both parts of the process.

Skin cell detoxification is also supported. The glucosinolate known as glucoraphanin is converted by the body to sulphoraphane, a chemical compound which in addition to its potential anticancer properties, can also counteract the effects of UV radiation damage.

The high quantities of dietary fibre found in broccoli helps support the digestive system by cleansing the toxins dumped by the liver into the intestines.

Spinach is also known to be a superfood, and contains high concentrations of vitamin K, vitamin A, manganese, folate, magnesium, iron and many other nutrients. The glycoglycerolipids may offer some protection against the damaging effects of inflammation in the lining of the digestive tract.

These powerhouse vegetables sit perfectly alongside the flavours from the courgette, onion and blue cheese, and the chilli just gives the soup an extra bite. Perfect for a wintery day - which is most days here in the UK!

  1. Prepare the vegetables by washing and chopping into small pieces. Take care not to wash the vegetables too vigorously as this can wash away some of the water soluble nutrients.
  2. Add a little of the stock to the soup pan and bring to the boil.
  3. Reduce the heat and add the onions. Simmer until soft and translucent.
  4. Add the garlic and stir for a minute or so.
  5. Add in the remainder of the chopped vegetables and pour over the remainder of the stock.
  6. Simmer on a low heat for around 30 minutes.
  7. Add the blue cheese, then blend.
  8. Serve with some seeded bread or crackers.


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