Warm up your week with one of my favorite Lean & Clean winter recipes: Dairy-Free Roasted Broccoli Soup topped with Brazil Nut Cream! This nutrient-packed recipe is perfect for cozy nights and supports glowing skin, hormone balance, and immune health.

Broccoli is packed with sulforaphane, a compound that supports liver detoxification, crucial for hormone balance and reducing estrogen dominance; its fiber content further stabilizes blood sugar and supports digestive health, key for managing weight and inflammation during perimenopause. Onions and garlic are rich in antioxidants like quercetin and allicin, which strengthen immune health, reduce inflammation, and support cardiovascular health, while garlic’s sulfur compounds aid collagen production, benefiting skin elasticity and smoothness.

Avocado oil provides monounsaturated fats that support hormone synthesis and anti-inflammatory benefits, which can ease menopause-related joint pain and improve cellular health. Brazil nuts are one of the richest selenium sources, essential for thyroid health—a key factor in maintaining metabolism and energy levels as thyroid function may fluctuate with age. Lastly, bone broth is a powerhouse of collagen and amino acids like glycine and proline, supporting joint flexibility, gut lining integrity, and skin elasticity, addressing joint, gut, and skin concerns commonly faced by women over 40.

Ingredients:

• 1 large head of broccoli, cut into florets1 small onion, quartered
• garlic cloves, whole and unpeeled
• 2 tablespoons avocado oil (for roasting)
• 3 cups bone broth (chicken or beef, or vegetable stock if vegetarian or vegan)
• 1/2 cup Brazil nuts, soaked for 2-4 hours
• 1 tablespoon lemon juice (optional, for brightness)
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• Optional fresh herbs: Thyme, parsley, chives, or dill for garnish

Directions:

Preheat your oven to 400°F (200°C). Toss the broccoli florets, quartered onion, and whole garlic cloves with 2 tablespoons of avocado oil, salt, and pepper. Spread them out on a baking sheet in an even layer.

Roast the broccoli, onions, and garlic for 20-25 minutes, flipping halfway through, until the broccoli is tender and caramelized, and the onions are soft. The garlic should be soft inside the skins.

While the veggies are roasting, drain the soaked Brazil nuts and blend them with about 1/2 cup of water or bone broth until smooth and creamy. Set aside.

Once the garlic is cool enough to handle, squeeze the soft roasted garlic from its skins and set aside with the roasted onions and broccoli.
Add the roasted broccoli, onions, and garlic to a blender. Pour in the remaining bone broth and blend until smooth and creamy. You can leave some chunks for texture if you prefer.

Stir the prepared Brazil nut cream into the blended soup. If you’d like the soup a little thicker, you can add more Brazil nut cream.
Taste the soup and adjust seasoning with salt, pepper, and red pepper flakes if desired. Add a squeeze of lemon juice for brightness, if using. Garnish with fresh herbs like thyme, parsley, chives, or dill.

Serve the soup warm with a drizzle of olive oil or extra fresh herbs for garnish and add shredded chicken for an extra protein boost.

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