Cruciferous Vegetable Soup (WF, GF, DF, VG, V)
What is oestrogen? Oestrogen is responsible for feminisation of the skeleton, female pattern body fat, bone health and cardiovascular health. In excess, it is linked to certain female reproductive conditions such as endometriosis and premenstrual syndrome with anxiety dominance (PMS-A). Symptoms of PMS A include irritability, anxiety and feeling more emotional during/before your menstrual cycle.
Oestrogen excess can be due to poor dietary factors (high sugar, inflammatory diets), stress, lifestyle, etc. Circulating oestrogens require the liver to process and excrete them through phase 1 and phase 2 detoxification pathways.
Cruciferous vegetables (e.g. broccoli, cauliflower, cabbage) are high in indole 3 carbinol – useful in aiding the liver in detoxification of excess oestrogens.
When preparing cruciferous vegetables, it is important to choose organic produce. This is because the surface area of broccoli and cauliflower absorb pesticides readily. If it is not possible to purchase organic produce, soak your broccoli and cauliflower with in your plugged sink with 1 part white vinegar and 4 parts water for 5-10mins. Give it good wash under running water.
1 organic cauliflower, chopped into bite sized pieces
1 organic broccoli, chopped into bite sized pieces
1 organic carrot, sliced with skin on (nutrients are in the skin too. Remove skin if carrot is non organic)
1 litre – 1 and 1/2 litres of filtered water
A sprinkle of salt and pepper
2 tablespoons Massel ‘chicken’ stock powder / 1 Massel veg stock cube
2 tablespoons tamari sauce
Fennel fronds/fresh dill
2 tablespoons organic cold pressed flaxseed oil
In a pot, bring water to boil and place the vegetables, tamari, salt and pepper. Boil for 10 mins and bring fire to a low to simmer for another 5-10 mins. Gently stir the soup. You’re done. Scoop half the soup into a blender and blend high. Pour the soup into 1-2 bowls. On your chopping board, there would be spare raw cauliflower florets. Sprinkle some on top of the soup. Chop up fresh fennel fronds (anise like flavour) or dill and sprinkle on top. Finally, add 1 tablespoon of flaxseed oil.
Blend the other half of the soup in the blender. Serve and top with ingredients as mentioned. Enjoy!