The purple sprouting broccoli season is here and HerBuzz have posted a delicious soup recipe. As purple sprouting broccoli is a cruciferous vegetable, now hailed as having a number of important health benefits (along with Broccoli, Brussels sprouts, Cabbage, Cauliflower, Kale, Radishes, Turnips, Watercress and more...), I was interested to find out a bit more.
There is a huge amount of information, but in summary these veggies contain the phytochemical sulphoraphane. Research is suggesting that these non-nutritive plant chemicals may protect against heart disease, but more work is needed in this area. Phytochemicals are non-essential, meaning that they are not required by the human body for sustaining life, however purple sprouting broccoli also contains vitamin C, is a good source of iron, folic acid, calcium, fibre and vitamin A; so the question is how much nutritional value is lost when making it into a soup? Some believe the nutrients are retained in the fluid of the soup; however there is no definitive evidence either way. One thing we can be sure of though, is even if some nutrients are lost, not all will be and homemade soup is a healthier tastier option to a sodium rich processed soup.