It’s hard to resist a warm bowl of broccoli cheddar soup. While there’s a lot to love about the creamy texture and savory flavor of broccoli cheddar soup, that’s where the positives end. Though some of us can eat dairy without a problem, cheese and milk may cause stomach upset in those with lactose intolerance. Luckily, we can still satisfy our cravings for a creamy, savory broccoli soup without the cheddar.
Is dairy your friend?
Although some of us can eat dairy without a problem, cheese and milk may cause stomach upset in those with lactose intolerance. This roasted broccoli moringa soup with lemon tahini features vegetables, rather than cheese, in the starring role, which gives this soup a smooth, creamy texture. Like broccoli, white beans are high in fiber, which helps lower bad cholesterol and decrease our risk for heart disease.
Greens for energy
While the plant foods in this soup provide most of the nutrients we need to thrive, we added an extra nutritional boost with organic moringa. Nourish, which is moringa that has been fermented for better absorption and easier digestibility, is rich in antioxidants that battle free radicals in the body. Moringa is high in quercetin, which may help lower blood pressure, and chlorogenic acid, an antioxidant that helps stabilize our blood sugar after a meal. In other words, it helps us avoid that 2 p.m. snooze fest on our desks.
Broccoli is positively loaded with vitamins, minerals, and dietary fiber. It also boasts bioactive compounds that have been shown to reduce inflammation in the body.
Daily shake for balance
A few scoops of Daily Shake fill in any nutritional gaps without altering the flavor of this roasted broccoli soup. This adds to the creaminess, while completing a well-balanced meal we can enjoy on or off the Cleanse.
4 cups broccoli, chopped into florets
1 leek, light green and white parts roughly chopped
1 tablespoon olive oil
¼ teaspoon salt
Few twists of black pepper
3 cups vegetable broth
1 can white beans, drained and rinsed
2 cups spinach
½ cup fresh parsley (leaves and stems)
2 teaspoons moringa powder
4 scoops Plain Daily Shake
Squeeze of lemon juice
Fresh dill, for garnish
For the lemon tahini:
3 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
¼ teaspoon salt
Preheat your oven to 375F. Place the broccoli and leek on a baking sheet. Toss with olive oil, salt, and black pepper. Roast the vegetables until fork tender and lightly caramelized, about 15 to 20 minutes.
Pour the vegetable broth into a blender and add the white beans, spinach, parsley, moringa, and Daily Shake. Blend until liquified.
Pour half of the soup into a large stockpot and add the roasted veggies to the blender. Blend until smooth and pureed. Transfer the rest of the soup to a stockpot and warm over medium-low heat.
In a small bowl, combine the tahini, water, lemon juice, and salt. Mix until creamy and smooth. Scoop ¼ cup of the tahini mixture into the soup and stir. Add a squeeze of lemon juice and salt to taste. Reserve the rest of the tahini for swirling.
Ladle the moringa soup into four bowls and garnish each with a swirl of lemon tahini and fresh parsley.
Enjoy this moringa soup immediately or freeze for your meal prep through out the week!
Recipe and photography by Kate Kasbee
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