Gut Health Blog

Quinoa Taboulé  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

225 Kcal
15g Fat
22g Carbs
17g Net Carbs
3g Sugars
4g Protein

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98 Kcal
4g Fat
14g Carbs
9g Net Carbs
4g Sugars
5g Protein

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151 Kcal
10g Fat
13g Carbs
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Nutrition

326 Kcal
20g Fat
32g Carbs
29g Net Carbs
25g Sugars
8g Protein

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Cream of Broccoli & Zucchini Soup  LoadingAdd to Favourites list

Green List 6 servings

Nutrition

134 Kcal
8g Fat
12g Carbs
9g Net Carbs
5g Sugars
6g Protein

This cream of broccoli and zucchini soup is a delicious way to improve your gut and mental health!

Did you know that broccoli has bioactive compounds and phytochemicals that have powerful health-promoting effects on the body?

Broccoli plays a major part in balancing gut microbiota and decreasing inflammation. Mental well-being is increased as a result, along with a whole lot of other physical benefits.

It is often said that if you are going to eat one vegetable alone, broccoli would be the safe bet for optimum nutrition.

The skin on zucchini offers folate, which is essential for producing red and white blood cells. Particularly important for times of rapid growth, as in pregnancy, infancy, and adolescence. Your growing children will benefit (and love!) this soup.

Strengthening the immune and promoting collagen, this soup does more than satisfy the taste buds!

Enjoy every mouthful. Slowly.

Pair Cream of Broccoli and Zucchini Soup with:

Zucchini Bread

Seed Bread

Chicken Salad

Ingredients

  • 1 medium broccoli
  • 2 medium zucchini
  • 1 onion
  • 4 cloves of garlic
  • 1 liter (34fl oz.) of beef or chicken stock (water or vegetable stock works)
  • 1 tsp of sea salt
  • 1 tsp of ground cumin
  • 1/2 can or 120ml of full fat coconut milk or 6 tbsp of coconut cream
  • 1 tbsp of olive oil

Directions

  1. Chop the onion, broccoli, zucchini, and garlic cloves.

  2. Place the olive oil in a deep pan and sweat the onion and crushed garlic for about 5 minutes on medium heat.

  3. Add the chopped broccoli, zucchini as well as the salt and pepper. Cook on medium for about 5 minutes sitting the vegetables around.

  4. Add the beef/chicken stock or water and cover. Cook on medium heat for about 30 minutes. Switch the heat off and let it cool down for 5 to 10 minutes.

  5. Add the coconut milk and cumin and blend.
    It is ready!

Storage Tips

This keeps well in the fridge for up to 5 days

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148 Kcal
6g Fat
20g Carbs
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11g Sugars
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9g Fat
22g Carbs
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45g Fat
4g Carbs
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13g Fat
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13g Fat
53g Carbs
45g Net Carbs
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128 Kcal
4g Fat
23g Carbs
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