Cleansing Broccoli Soup with Green Tea
Back-to-school season may signify the closing of summer, but it shouldn’t herald cold and flu season quite yet! No sooner are kids back into classrooms, though, than it feels like we’re barreling toward it. F’s class earns points toward a special activity with each day of whole class perfect attendance, and in the two and a half weeks since school’s been in session, they’ve earned two. Lately it feels like everyone we know is sick, has someone sick at home, is recovering from being sick, or is feeling the fatigue or warding something off. Which means, while we haven’t succumbed to colds yet, we’re feeling like we’re fending an array of “somethings” off, too (oh, wouldn’t it be wonderful if the power of suggestion worked so well for good, glowing accomplishments as it does for the negatives?).
This deliciously detoxifying brocoli soup was originally made for spring, kind of in line with spring cleaning, but I’m finding comfort in its green goodness now. Using an Organic India Tulsi Green Tea as a broth, it’s nutrient-packed, filling, and flavorful without being heavy. This simple blend is brimming with anti-inflammatory ingredients, too, including piqunt fresh ginger, tangy lemon, Turmeric, and Moringa. Easy to prepare and versatile, cleansing nourishment couldn’t be more soothing.
Fluids are key to supporting the body’s natural detoxification processes, and green tea is one of the most potent. Rich in polyphenols, green tea can support the liver and fight free radicals, aiding the body’s own filtration system and preventing cell damage. Tulsi Green Tea adds yet another dimension of wellness, incorporating the Tulsi (Holy Basil), which is further packed with active plant compounds to support the body’s defenses and nurture the digestive, immune, and metabolic systems. If you want to add even more super nutrients, sprinkle in Moringa, loaded with vitamins, minerals, and antioxidants, including calcium, iron, potassium, magnesium, zinc, and several B vitamins as well as vitamins A, C, and K.
I became so intrigued by the idea of using tea as a broth when I heard of Ochazuke, rice submerged in tea. This dish is enjoyed in Japan as a light meal, snack, and as the perfect comfort food for an upset stomach or other ailments. My friend Sarah recalls being served it whenever she was sick, but not having sick season associations with it. This soup isn’t quite as quick and simple as the minimal combination of green tea and rice, but it’s awfully easy to blend and very forgiving. Add, take away...just be sure to blend and you’ll be OK. Combined with potato, leek, and seasonings, this soup covers the bases—smooth winter warmer, fresh spring clean, and nourishing goodness for all the in betweens. Try it sprinkled with crumbled Humble Seed crackers or easy Turmeric Croutons, and be well! xo
Soothing, cleansing, nourishing, delicious!
Green Tea Broccoli Soup
Ingredients
- 4 cups boiled water
- 4 Organic India Tulsi Green Tea bags
- 1 small yellow onion, diced
- 1 leek, sliced (white and light green parts)
- 1 medium russet or gold potato, diced
- 1-inch piece ginger, minced
- 2 cloves garlic, minced
- Approximately 1 pound broccoli, or 1 large/2 medium heads, chopped (with stems)
- 1 Teaspoon Turmeric (I like Organic India Turmeric Formula)
- 1 Teaspoon ORGANIC INDIA Moringa, optional
- 1 teaspoon lemon zest
- ¼ Cup nutritional yeast
- Sea salt and black pepper to taste
Instructions
- Steep the tea bags in the 2 cups boiled water tea for approximately 5 minutes (or more).
- In a large pot, saute the onion, leek, potato, garlic and ginger in water, a little cooking spray, or olive oil for a few minutes, until the onion is translucent.
- Add the broccoli, Turmeric, lemon zest, and nutritional yeast. Pour in the tea. Let cook at a slow simmer for approximately 25 minutes, until broccoli and potatoes are tender.
- Use an immersion blender, or spoon in batches into a blender, to puree the soup to your desired consitency, adding water if needed. Season with salt and pepper to taste. Serve garnished if desired with a swirl of plain yogurt, chopped fresh herbs and croutons or crackers.