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–+ servings
A delicious bowl of anti-inflammatory soup!

Cruciferous Soup Recipe

Annette Reeder - The Biblical Nutritionist
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 10 people
Calories 201

Equipment

  • 1 Immersion blender
  • 4-quart Dutch oven or large pot

Ingredients
  

  • 4 cups kale chopped
  • 3 cups collards chopped
  • 1 cup leeks chopped
  • 1 head broccoli chopped
  • 2 cups brussels sprouts chopped
  • 3 pieces onions medium-sized
  • 4 cups celery
  • 4 pieces garlic crushed
  • 1 cup lentils dry
  • 1 cup beans cooked
  • 1/2 cup mushroom dehydrated
  • 2 cups parsnips chopped
  • 3 medium carrots chopped
  • 3 small zucchini chopped
  • 1/2 cup barley uncooked
  • 4 cups water filtered
  • 20 ounces tomatoes stewed

Instructions
 

  • Put all the ingredients (except the greens) in a large pot and add four cups of filtered water.
  • Cook the lentils, beans and vegetables until tender. Add in the greens and simmer for 20 minutes.
  • Let the soup cool for about 30 minutes.
  • Using your immersion blender, blend your soup until smooth. Adjust the seasonings according to taste.
  • Ladle the soup into your bowls and garnish with fresh parsley.
  • Serve immediately and enjoy.

Video

Cancer-Preventing Recipe | Creamy Cruciferous Vegetable Soup

Notes

You can store some leftover soup in the refrigerator for up to 2-3 days or put in a freezer-safe container and freeze for up to 3 months.

Nutrition

Serving: 1bowlCalories: 201kcalCarbohydrates: 39gProtein: 12gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 103mgPotassium: 1141mgFiber: 15gSugar: 4gVitamin A: 7673IUVitamin C: 123mgCalcium: 196mgIron: 4mg
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