BROCCOLI and CAULIFLOWER

Did you know that seemingly simple yet formidable, the bioavailable calcium in cruciferous vegetables is considered a more readily available form for the body?

Vitamin C and sulfur compounds work together as a “secret combo” in cruciferous vegetables.

Furthermore, the often-forgotten benefits and optimal preparation methods for maximizing their nutritional value will be revealed in the book *Life-Changing Foods* (Supplement & Expansion) by Anthony William.

See the full Vietnamese translation at this link:

https://docs.google.com/…/1l0_e3meP9D52Bn…/edit…

Instructions for making Creamy Broccoli Soup (for 2-4 people):

Ingredients:

1/2 cup chopped onion/shallot

1/4 cup finely chopped carrots

3 cloves minced garlic

5 cups broccoli florets

1 cup cauliflower White

2 cups diced potatoes

3 1/2 cups broth or water

1 1/4 tsp dried thyme + 1 1/4 tsp dried oregano

1 1/4 tsp paprika

Sea salt/pepper (optional)

2 tbsp parsley (for garnish)

Instructions:

– Sauté onion and carrots until translucent (about 2–3 minutes). Add garlic and sauté for 1–2 minutes until fragrant.

– Add broccoli, cauliflower, and potatoes to the pot and sauté for 2–3 minutes.

– Pour in broth or water. Add thyme, oregano, and paprika. Bring to a boil, then reduce heat to low.

– Cover and cook until vegetables are tender (about 15–20 minutes).

– Set aside 2 cups of vegetables in a separate bowl. Use an electric hand blender (or a food processor) to blend the soup directly in the pot until smooth and creamy. Be careful as the soup is hot.

– Return 1 and 1/4 cups of the removed vegetables to the pot and stir well. Season with salt and pepper if desired.

Ladle into bowls, sprinkle with the remaining vegetables and parsley (if desired). Serve immediately!