Recent studies suggest that the compounds found in cruciferous vegetables
“turn on” genes that suppress tumors, slowing tumor growth. Combine with the
health benefits of Chlorella for a potent immune and health boost!
INGREDIENTS:
- 1 tsp. of Sun Chlorella powder
- 2 tbsp. extra virgin olive oil, divided
- 4 cups low-sodium vegetable broth
- 2 large broccoli crowns, (separate into florets)
- 1 heaping cup onion, diced
- 2 cloves garlic, minced
- ½ tsp. sea salt and pepper
DIRECTIONS:
1) Preheat the oven to 425°F.
2) Cut the broccoli into evenly sized florets and toss them with one tablespoon of
olive oil and season generously with sea salt and pepper.
3) Spread out the florets evenly on a baking tray lined with parchment paper.
4) Roast for 15-20 minutes, until the florets are just beginning to brown.
5) Heat the remaining tablespoon of olive oil in a pot or large sauté pan over
medium-high heat. Add the garlic and onions and sauté them until softened and the
onion is translucent. Next, add the broccoli and vegetable broth. Bring to a simmer
and cook until the broccoli further softens (about 10 minutes.)
6) Finally (working in batches), transfer the soup to a blender and puree until
smooth.
7) For each individual bowl, add in the Chlorella, and enjoy!