Are you looking to shape up and slim down for summer? This deliciously nutritious gluten-free, dairy-free Cream of Broccoli Soup makes 6 cups of soup at 100 calories per cup. And as an extra bonus, this healthy vegetable soup may help reduce stress related molecules due to its potent antioxidant levels of Vitamin C and Beta Carotene. Research suggests that antioxidants give strong protection against the damaging effects of inflammation and oxidative stress that prematurely ages the body. Eat more plants to Feed Your Body Royally.
Cream of Broccoli Soup
makes 6 cups prep time= 35 minutes
1 tablespoon olive oil
1 cup red onion, peeled and chopped coarsely
4 cups soup stock (low sodium)
1 lb broccoli, chopped
3 stalks celery, chopped
10 oz sweet potato or butternut squash, diced
1 bay leaf
1 teaspoon Herbs de Provence (or thyme)
1 teaspoon fresh ground pepper
1/2 teaspoon seas salt
1/2 cup chopped fresh parsley
1/3 cup coconut milk
1/4 teaspoon nutmeg
1. Preheat oven to 375F. Line a small baking sheet with foil. Toss the olive oil and red onion in a small bowl and then spread evenly on sheet and roast for 15 minutes.
2. While the onion is roasting, prep other ingredients. Add remaining ingredients (except for the parsley, coconut milk and nutmeg) to a medium stockpot. Bring to boil, add roasted onion and simmer for 10 minutes, or until vegetables are tender. Cool 10 minutes uncovered.
3. In a food processor or blender, puree soup with parsley little by little, until smooth. Pour soup back into stockpot.
4. Stir in coconut milk, nutmeg and adjust salt and pepper to taste. Heat gently until warm and serve.
Next comes the resurrection of spring, represented by a vegetarian supper of delicately seasoned Roasted Asparagus with Lemon Thyme Pecans (recipe below), an alkalizing 
