Broccoli Soup

There are lots of people who do not like broccoli. But somehow, I like it!

Hmm... If you want to know more on Broccoli, Check the wikipedia...
http://en.wikipedia.org/wiki/Broccoli

Health Benefits of Broccoli

Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. Research shows that apart from building bones Calcium may play a role in the control of high blood pressure, and it may work to prevent colon cancer. Beta-carotene and vitamin C are important antioxidants that have been linked to a reduced risk of numerous conditions, including cataracts, heart disease, and several cancers.

Broccoli is a fiber find. Not only is it a rich source, but half of its fiber is insoluble and half is soluble, helping to meet your needs for both types of fiber. Broccoli provides a health bonus in the form of protective substances that may shield you from disease. Botanically, broccoli belongs to the cabbage family, collectively known as cruciferous vegetables. Health organizations have singled out cruciferous vegetables as must-have foods, recommending we eat them several times a week. Why? They are linked to lower rates of cancer. Like all cruciferous vegetables, broccoli naturally contains two important phytochemicals -- indoles and isothiocyanates. Researchers at Johns Hopkins University School of Medicine in Baltimore isolated from broccoli an isothiocyanate, called sulforaphane, that increases the activity of a group of enzymes in our bodies that squelch cancer-causing agents


Nutritional Values of Fresh and Cooked Broccoli
Serving Size: 1/2 cup chopped
Calories 27
Fat <1>

Ingredients:
500 gms Broccoli
1 medium sized Onion
4 cloves Garlic
2 inches Celery Stalk
4 cups Stock or water
1 Cup Low fat milk
Salt to taste
White pepper powder to taste

Method

Cut broccoli into small florets and wash well. Soak in salt water for ten to fifteen minutes and drain. Peel and roughly chop onion and garlic. Wash and chop celery stalk.Dry roast almonds on medium heat till almond skin changes its colour slightly. Remove from heat, cool it and slice them into slivers. Heat vegetable stock or water with chopped onion, garlic and celery. Bring to a boil. Add broccoli florets and continue to cook without covering the pan. Cook for five to seven minutes or till broccoli is tender. Remove from fire, cool and puree it in a blender. Add milk to pureed broccoli and mix well. Bring to a boil again. Add salt and white pepper powder to taste. stir in toasted almond slivers and serve hot.

You can also keep a few broccoli florets aside before you puree and add it later whie you add the toasted almond silvers. That way you can also get something to eat as well. Actually I like to add the florets and eat them along with the soup.