Broccoli and Rice Soup Packed With Many Migraine-Fighting Nutrients Such As Vtamins B12 and D as well as Calcium

Serves 4 / Prep time: 20 minutes / Cook time: 20 minutes

NUT-FREE

Some soups are meant to be eaten bundled under a fleece blanket with lots of crusty bread to dip into the flavorful broth. The rice in this fragrant soup adds a hearty thickness that eliminates the need for meat or cream. Using cooked instead of raw rice reduces the cooking time considerably so you can enjoy this dish quickly. Cooked rice holds well in sealed plastic bags, so you can cook a big batch early in the week to use in other recipes. If you want a vegetarian or vegan version, use a gluten-free vegetable broth instead of chicken stock.

• 1 tablespoon coconut oil
• 2 celery stalks, chopped
• ¼ cup chopped shallots
• 4 cups small broccoli florets
• 1 potato, peeled and chopped
• 8 cups Simple Chicken Stock (here)
• ¼ cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• Sea salt
• Freshly ground black pepper
• 4 cups shredded spinach
• 1 cup cooked rice

1.In a large stockpot over medium-high heat, heat the coconut oil.

2.Sauté the celery and shallots until softened, about 3 minutes.

3.Add the broccoli, potato, Simple Chicken Stock, parsley, and thyme to the pot.

4.Bring the soup to a boil; then reduce the heat to low and simmer until the vegetables are tender, about 10 minutes.

5.Transfer the soup to a food processor or blender, purée until smooth, and return the soup to the pot.

6.Place the pot over medium heat, season with salt and pepper, and stir in the spinach and rice.

7.Cook until the spinach is wilted and the rice is heated through, about 4 minutes, and serve.

How It Helps: Spinach is packed with many migraine-fighting nutrients such as vitamins B₁₂ and D as well as calcium. Include this dark leafy green at least three times per week in your meal plans.

PER SERVING Calories: 300; Total Fat: 5g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbohydrates: 56g; Fiber: 5g; Protein: 9g