When I was recovering from cancer, I needed to slowly reintroduce the foods that I had been eating before my diagnosis. Even though they were healthy foods, I had to be extremely careful because of what my body went through during chemo and radiation. I chose to start with simple things like smoothies and soups. I make this soup about once a week. I love the flavor and creaminess and the fact that it’s nutrient-dense and healing for me.
Further Food Nutritionist Commentary:
By Katie Bishop, MS, Nutritionist
Broccoli & Asparagus Soup with Coconut Milk
1 bunch asparagus
½ head broccoli
1½ cups coconut milk
1/4 cup nutritional yeast
2 tablespoons white onion (chopped)
1 tablespoon coconut oil
1 clove garlic
½ teaspoon sea salt
- Melt coconut oil in a skillet over medium heat.
- Add onion and garlic, sauteing until tender, and onions translucent, about 3 minutes.
- In a separate pot, add asparagus and broccoli to boiling water, cooking until vibrant green, about 2 minutes, then strain immediately.
- Put all ingredients into a blender and blend for 2 minutes, or until smooth.
Per Serving: Calories: 497; Total Fat: 47g; Saturated Fat: 38g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 839mg; Potassium: 553mg; Carbohydrate: 15g; Fiber: 4g; Sugar: 2g; Protein: 9g
Nutrition Bonus: Vit A: 24%; Vit C: 21%; Iron: 41%
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