Ready in under 30-minutes, this powered-up soup is loaded with benefits for menopausal health, check it out.

Broccoli, broccoli sprouts, Brussels sprouts, and kale contain a bioactive compound called sulforaphane which plays a big role in menopausal health

1. Hormonal Balance:
   • Supports Estrogen Metabolism: Sulforaphane helps the liver detoxify and metabolize estrogen into more favourable forms, reducing the risk of estrogen dominance, which can exacerbate menopause symptoms.
   • Balances hormone fluctuations that can occur during menopause.
2. Anti-Inflammatory Properties:
   • Sulforaphane reduces inflammation, which can help alleviate joint pain, a common symptom in menopausal women.
3. Bone Health:
   • By reducing oxidative stress and inflammation, sulforaphane may indirectly support bone density, which often declines during menopause.
4. Brain Health:
   • Sulforaphane has neuroprotective effects and may improve cognitive function and memory, which can decline due to hormonal changes.
5. Cancer Prevention:
   • Sulforaphane is known to support detoxification processes and may reduce the risk of hormone-related cancers (e.g., breast cancer), which is particularly relevant during menopause when hormone levels shift.

Powered Up Broccoli Soup

• Author: Donna

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Description

Makes 4 big servings

Broccoli is packed with fibre, antioxidants and sulforaphane, which all play a key role in promoting healthy longevity.

Ready in 30 minutes or less, this meal provides about 15 grams of fibre, half of the recommended daily intake for women, paired with a big green salad and a thick slice of sourdough bread.

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Ingredients

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Ingredients

• 1 tbsp extra virgin olive oil OR vegetable broth
• 1/2 cup rough chopped carrot
• 1/4 cup rough chopped onion
• 1/2 cup rough chopped celery
• 4 cups rough chopped broccoli
• 2 cloves garlic
• ½ tsp dried thyme or oregano or Italian seasoning
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp miso
• 6 cups vegetable broth
• 1 cup cooked cannellini beans

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Instructions

Instructions

1. Warm a large soup pot over medium heat, then add extra virgin olive oil or vegetable broth.
2. Add the onion, broccoli, carrots, celery, garlic, thyme, sea salt, and black pepper. Sauté the vegetables until the onions grow translucent, about 3 minutes.
3. Add the miso and stir so all your vegetables are evenly coated.
4. Add 1 cup of vegetable broth to the cannellini beans and cook until your broccoli (including the stems) is tender (about 7 to 8 minutes).
5. Transfer the ingredients from the pot to a blender and blend until a thick paste forms. Return the blended mixture to the same pot.
6. Over low heat, stir in the remaining vegetable broth.

 

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Notes

Serve with whole-grain sourdough and a green salad.