The “Secret” to a Bowl of Hot, Creamy & Delicious Anti-Cancer Broccoli Soup

Most of us while growing up heard our parents telling us to eat our broccoli all the time, but little did we know that this green veggie holds so much power.

As adults, it’s easier to learn about the immense health benefits that this veggie has to offer, thanks to its abundance in nutrients, vitamins, and healthy fiber.

It’s among the healthiest vegetables in the world and it’s actually beneficial for the digestive processes, for a strong immunity, and also holds antioxidant, anti-cancerous capacity.

Research Backs Up the Claims for Broccoli’s Health Benefits

According to research, broccoli is abundant in phytochemicals which give flavor, color, and smell to plants and they have a long list of advantages.

They’re potent in their antioxidant role-they neutralize free radicals and minimize the risk of damage which they can cause.

Broccoli is one of those veggies that has been researched for its anti-cancerous power and found to be of aid in the treatment of some types of cancer, including stomach, breast, and intestinal.

Knowing all of these advantages, it’s never a bad idea to add some more broccoli to your diet, especially when you use it to prep this tasty anti-cancer soup.

Check out the secret to the best recipe below.

Homemade Anti-Cancer Soup from Broccoli

You’ll need:

A tbsp of coconut oil

An onion, peeled and chopped

2 celery stalks, chopped

2 potatoes, peeled and cut

5 cups of broccoli, washed (Divided into stems and florets)

25 cups of veggie broth, low-sodium

A cup of almond or coconut milk, unsweetened

½ tsp of mustard powder


Black pepper

A pinch of thyme and rosemary


In a big pot, sauté the celery and onion in the coconut oil for 5 minutes before adding the potatoes, broccoli stems, and sauté for 2 more minutes.

Now, add the broth and milk and bring to a boil. Add the seasoning and herbs.

Lower the heat and cover the pot. Cook for 20 minutes before you put it aside.

Steam the florets for 3 minutes and puree them in a blender. Once smooth, add them to soup and serve warm.