I tried this soup recipe a few weeks ago because I had leftovers of broccoli and Brussels sprouts in my fridge. This one is a keeper! It is so tasty. The recipe comes from Eat for Health by Joel Fuhrman, MD, but I slightly modified it! It's a perfect recipe for this time of the year.
* The Kombu sea vegetable has been used in Irish, Japanese, and Chinese diets for centuries. It is rich in organic iodine and helps support thyroid balance.
** These bouillon cubes are made with 100% organic, non-sulphinated vegetables and contain no hydrogenated oils. They are gluten free and vegetarian/vegan approved. They contain no genetically modified ingredients, but strictly non-irradiated spices, and are free of active yeast and MSG.
About Cabbage Family Vegetables. These vegetables are also known as cruciferous vegetables and belong to the mustard or Brassica family. They include broccoli, Brussels sprouts, collard and mustard greens, watercress, cauliflower, kohlrabi, wasabi, bok choy, kale, and cabbage. Cruciferous vegetables provide a rich source of vitamins, phytochemicals, and minerals, as well as fiber.
Plus, many have antiviral, antibacterial, and anti-cancer properties that help to boost the immune system and keep you disease free. Many of the vegetables in the cabbage family also contain powerful detoxifying agents, so they're beneficial for cleansing the digestive system and the liver.
And, let's not forget that these vegetables are generally very low in fat and calories, so they're a great food to include in your weight loss/management program.