Broccoli-White Sweet Potato Bisque

We've been reading a lot about anti-oxidants and learned that cruciferous vegetables like broccoli and kale are true super foods that we need to incorporate into our diet every day. Some vegetables are better eaten raw due to the enzymes that can be destroyed by cooking.  In the case of broccoli and kale, you can chop them in a food processor or blender and let them sit for about 45 minutes to allow the anti-oxidant sulforofane to develop, then they can be cooked.

Here's a recipe that uses pre chopped sulforofane rich broccoli and white fleshed sweet potatoes instead of regular potatoes for an extra nutrient boost.

4 cups broccoli florets, chopped in a food processor or blender
2 cups skinned, shredded white sweet potatoes
1 red onion chopped
1-1/2 tsp. dried dill weed
3 cups vegetable broth
1 Tbsp. Dijon mustard
2-1/2 cups plain soy or rice milk
1 dash white pepper
Salt, to taste

Add the broccoli, sweet potato, onion, vegetable broth and dill weed to a soup pot.  Bring to a boil, cover and simmer on medium heat for about 15 minutes, or until the broccoli, potatoes and onions are cooked.  Use a hand held blender to make a smooth consistency, then add mustard, soy milk and pepper and salt to taste, stir and allow to heat for a minute or so.  Ladle into bowls and serve.