1 tsp ground nettle (but twelve or so nettle tops are much tastier)
A couple of sprigs of yarrow can be chopped and stirred in; this is very tasty and great for the heart
Great with crumbled feta on top.
Would you like to make the soup a little 'spicier'? Then add the garlic once you have taken the pan off the heat.
Replace the ginger and rosemary with a level teaspoon of mustard.
Preparation time: / Cooking time: / Total cooking time:
Fry off the onion and garlic in a little coconut oil. Then add water with stock cubes and bring to the boil. Add the broccoli, the cubed potato and the celery and finally the courgette and cook until tender.
Add the vegetables once the water is boiling; this reduces the vitamin loss as a result of the cooking process (this applies to all cooked vegetables). Take the pan off the heat and add the rosemary. Season with pepper and salt or shoyu. Garnish with chives.
Broccoli is the best vegetable when it comes to antioxidants and protective substances. All vegetables are excellent sources of minerals such as calcium and potassium. Adding nettles (and yarrow) to this soup also provides magnesium (the minerals potassium, calcium and magnesium must always be balanced in order for the heart to work effectively).
Recipe from the cookbook “Weten van (h)eerlijk eten” (Knowing how to eat well) by R.Dijkinga, orthomolecular therapist and naturopath.