Virtual Cafe


Welcome to the Virtual Café, offering fantastic Ideas and recopies to inspire and enjoy. The idea behind the Virtual café is to hopefully get people out of the same old same old foods that have become an everyday routine often restricting our nutritional intake, generally loaded with preservative and refined sugars. The virtual café is also a net work to share your recopies and ideas hopefully motivating people to make wiser choices moving forward into a healthier lifestyle.

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Roasted Brocolli & Pea Soup | Natural Body Cafe

Roasted Brocolli & Pea Soup

Saturday, March 10, 2018

I am going to do a series of ‘Winter Warmers’ as it feels as though winter is well and truly here. When the temperatures drop, we need to eat accordingly. If we keep eating salads and a large amount of raw foods when it’s cold, our bodies can’t function as effectively. We need to keep our digestive fires roaring, and to do this we need warming foods with spices and a bit of ‘zing’.

I make all my soups from a bone broth base as it has incredible gut healing properties. Once you have a batch of bone broth made up you can create any soups you fancy from whichever vegetables you like. If you aren’t using a broth, a vegetable or chicken stock would also work.

For this one, I decided to use Broccoli and Pea as I love the flavour combo and of course a ton of garlic and chilli in there too! Obviously, it’s not just the colour of this soup that makes it great. Broccoli has a ton of health benefits. It’s a great source of dietary fibre, numerous vitamins such as B1, B6, E, A and heaps of minerals such as magnesium, protein, zinc, and calcium to name a few. Peas contain many of the same with the addition of Vitamin K and Iron. You can’t go wrong with this combination, it’s both healing and incredibly flavoursome.


You will need to adjust quantities depending on how much you are making, but for one large saucepan of broth the following works perfectly:

  • 2 Broccoli Florets
  • 1 Bag frozen Green Peas
  • 6 Large Garlic Cloves
  • A big drizzle of Olive Oil

Place all ingredients in a large roasting tin and add a generous drizzle of olive oil over the top. Toss all the veggies in the oil so they’re covered and won’t burn. Personally, I put the peas in from frozen and it works a treat. Depending on the heat of your oven, leave them for around 30 – 45 mins or until you feel they’re sufficiently cooked. Try not to overdo it, we want to keep as much of the good stuff in there as possible. So basically don’t cremate your veggies!

Place all of the above in your blender and blend until it’s the consistency you want, I sometimes leave some big chunks of veg in there to chew on!

I try and make a large batch and freeze some so it lasts me a while. I say that but I can never have one bowl so it lasts half the time I tell myself it will!

Enjoy

x