RECIPE OF THE MONTH

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Broccoli- Noodle- Soup

Broccoli is beneficial to all major functions and organs, particularly the lungs and large intestine. High in fiber, beta-carotene, calcium and vitamin C, broccoli lowers the risk of cancer and heart disease.

Ingredients
1 teaspoon light or dark sesame oil
1 small onion, cut in half moons
1 small bunch broccoli, stem cut in quarter rounds and florets cut in 2 inch pieces
4-5 cups boiling water
1/8 teaspoon salt
1 cup whole-wheat ribbon noodles
1 tablespoon tahini or almond butter
2 tablespoon soy sauce

Preparation
Heat oil in a saucepan over medium heat. Add onions and sauté until transparent for about 2 minutes.
Add broccoli stems and sauté. Add boiling water and sea salt and cover with a lid.
Bring to a boil, lower heat and simmer about 10 minutes.
Add the noodles and the rest of the broccoli. Cover and simmer for 10 more minutes.
Dilute tahini or almond butter in 1/4 cup hot soup broth and add to the soup with soy sauce.