If you aren't really into vegetables, this oriental soup will change your mind once and for all! Broccoli is a particularly rich source of a flavonoid called kaempferol. Recent research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. This kaempferol connection helps to explain the unique anti-inflammatory benefits of broccoli, and it should also open the door to future research on the benefits of broccoli for a hypoallergenic diet.
1. Heat the oil and the butter in a saucepan. Add the onion and garlic, and fry over a low heat for 3 minutes.
2. Add the potatoes, broccoli, spinach, and stock, bring to the boil and simmer for 15 minutes.
3. Transfer the soup to a food processor or blender and process to a purée, if desired. Return to the pan and warm through. Add the Gorgonzola cheese, together with the lemon juice, nutmeg, salt and pepper.
4. Transfer to a warm tureen, garnish with the toasted pine nuts and serve with warm crusty bread.