About the Recipe
Homemade broccoli soup isn’t just a cozy meal—it’s a nutrient-packed way to care for your body, especially for women. Broccoli is a superstar when it comes to hormone health, thanks to indole-3-carbinol, a compound that helps balance estrogen levels. This can be a game-changer for managing hormone fluctuations during PMS or menopause. Plus, broccoli’s fiber supports digestion and keeps blood sugar steady, while its vitamins and antioxidants help boost immunity and overall wellness.
Here’s a little secret to take your soup to the next level: Parmesan cheese rinds. Instead of tossing them, throw one into the pot while your soup simmers. Not only does it add a rich, savory flavor that deepens the broth, but it’s also a simple way to reduce waste. Even better, Parmesan is packed with beneficial microbes and enzymes that are amazing for your gut. These probiotics help feed your microbiome—the good bacteria in your gut that play a big role in digestion, immune support, and even hormone balance. The enzymes in Parmesan also help break down proteins, making your soup more digestible and nutritious.
So with just a few simple ingredients, you’re creating a soup that nourishes your hormones, supports your gut, and minimizes waste—all while tasting absolutely delicious. It’s a perfect blend of flavor, sustainability, and wellness in one bowl!
Ingredients
4 T butter or ghee (sub olive oil for DF)
1 med onion diced (approx 1 cup)
4 garlic cloves diced
1 cup carrots diced
1 stalk celery diced
2 T tapioca flour
1/2 cup whole cashews
6 cups chicken bone broth or stock (sub veg stock for vegetarian version)
1 tsp salt
1 lb broccoli florets
3 rinds parmesan cheese (I freeze leftover rinds for making soups); or sub 1/2 cup shredded parmesan cheese or omit and add an additional 1/4 cup cashews for DF
1/2 cup dry white wine
Optional Garnishes: Fresh minced parsley and coarse ground pepper
Preparation
In a cast iron or heavy-bottomed stock pot, melt butter over med heat. Add onions and cook until translucent, approx 5 minutes. Add celery, carrots, and garlic, and cook for another 3-4 minutes. Sprinkle tapioca flour over vegetable mixture and stir until all vegetables are slightly coated. Add remaining ingredients EXCEPT wine, increase heat, and bring to a slight boil. Once boiling reduce and simmer for approximately 10 minutes. Use an immersion blender or transfer to a high-powered blender and blend until desired texture is achieved. Return to stock pot, add wine and stir to combine. Serve Immediately. Garnish with minced parsely and coarse ground pepper. YUM!