This recipe is from PCRM's Cancer Survivor's Guide. Broccoli contains a powerful antioxidant called sulforaphane, shown to be beneficial against breast and prostate cancer. 

• 4 cups water or veggie broth
• 1 large potato (preferably russet), unpeeled, scrubbed and cut into chunks
• 1 onion, diced
• 3 whole garlic cloves, peeled
• 1 tsp whole celery seeds
• 1 tsp dried thyme
• 1/2 tsp dried marjoram
• 1/4 tsp turmeric
• 1/4 tsp ground pepper
• 1 1/2 cups cooked or canned chickpeas, rinsed and drained
• 1/4 cup bean cooking liquid, veggie broth or water
• 4 cups broccoli florets
• 1 1/2 tsps salt, as needed

Combine the water, potato, onion, garlic, and dried spices in a large soup pot. Place over medium heat, cover, and simmer for about 20 minutes, or until the vegetables are tender.

Stir in the chickpeas and the bean cooking liquid. Remove from the heat and let cool slightly. Transfer to a blender and process in several batches, until soup is completely smooth.

Return the blended soup into the soup pot, stir in the broccoli florets and 1 tsp of the salt. Cover and simmer for 5 - 10 minutes or until the broccoli is fork tender. Taste and add the remaining 1/2 tsp salt, if needed.

This soup, well covered, will keep in the refrigerator up to 3 days.