Broccoli and Chorizo Soup

What don't we know about broccoli that we think we do?

Broccoli provides a high amount of vitamin C, which aids iron absorption in the body, prevents the development of cataracts, and also eases the symptoms of the common cold.

The folic acid in broccoli helps women sustain normal tissue growth and is often used as a supplement when taking birth control pills and during pregnancies.

The potassium in broccoli aids those battling high blood pressure, while a large amount of calcium helps combat osteoporosis.

The vegetable is also fiber-rich, which enhances the gastrointestinal (GI) tract, as well as aims to reduce blood cholesterol levels.

In recent years, broccoli has made the headlines regarding three components found in the vegetable. For instance, indole-3-carbinol has captured the attention of those looking to prevent hormone-related cancers, such as breast- and prostate cancer.
I3C promotes "good" hormones, while working against destructive ones. The sulforaphane in broccoli also helps to increase the level of enzymes that block cancer, while the beta-carotene in broccoli transforms into vitamin A within the body, providing an effective antioxidant that destroys free radicals (responsible for weakening the defense of cells).

Additionally, the health benefits of broccoli have been linked to preventing and controlling the following medical concerns: Alzheimer's disease, diabetes, calcium deficiencies, stomach and colon cancer, malignant tumors, lung cancer, heart disease, arthritis, and even the aging process.

This soup should be on the menu once a week for lunch.

I did not want to do the traditional cream of broccoli soup. I picked up a package of really good fresh chorizo in a local Latin Market on Saturday planning on using it for the enchiladas and rosti later in the week but when I opened the package and smelt that sausage I just had to add it to the soup.

Broccoli soup can be very boring and I imagine not many kids are thrilled to eat it but I think they will like this version.

It has a small kick and a spicy undertone plus a creamy finish. I added the other half a can of navy beans and I suppose you could throw in some soup pasta, a crouton or two and a dollop of lite sour cream.

If you have the leftover carrots, onions, garlic and broccoli from last nights meal, use those instead of new.

Latin-Style Broccoli Soup
serves 4
* 1 link chorizo, 1/2 sliced into coins and sauteed, the rest skin removed and diced fine
* 1 small onion, chopped
* 2 cups broccoli
* 2 cups chicken broth
* 1/2 cup carrots
* 1 tsp garlic
* 1/2 cup fat free half and half
* 1 cup navy beans
* 1 cup croutons (optional)

Spray a saucepan with Pam and saute chorizo. Add onion and saute until soft.
Add broth and vegetables. Simmer for 20 minutes. Puree in blender or with immersion blender. Add half & half and beans.

Bring to a simmer and serve.