|10 min||45 min||55 min||6|
|4 cup||Cauliflower (cut into bite-sized pieces)|
|4 cup||Broccoli, raw (cut into bite-sized pieces)|
|7 tbsp||Extra virgin olive oil|
|1 tsp||Black pepper|
|1 medium||White onion (chopped)|
|6 clove(s)||Garlic (minced)|
|3 tsp||Turmeric, ground|
|1/2 tsp||Chili powder|
|3 cup||Chicken broth (stock) (preferably homemade bone broth)|
|4 cup||Coconut milk, reduced fat|
1. Heat oven to 425°F. Place broccoli and cauliflower on a baking sheet and drizzle with oil, salt and pepper. Cook until edges are brown, about 30 minutes.
2. Heat a soup pot over medium heat and put in olive oil. Once heated through, stir in onion and let soften for a few minutes. Stir in garlic and turmeric. Once the garlic starts to smell, add remaining ingredients.
3. Once everything is melded together and heated through, blend the soup to desired consistency using an immersion blender.
4. Cook for another 10 minutes on medium-low heat. Serve.
Cauliflower and Broccoli
are cruciferous vegetables that contain sulfur compounds which may be powerful cancer fighters!