This month marks the Canadian Cancer Society’s 75th anniversary and Daffodil Month, held every April to raise awareness for the fight against cancer. Across Canada, volunteers for the Canadian Cancer Society will sell fresh daffodils and yellow daffodil pins which symbolize the strength and courage in the fight against cancer.

To mark the month to fight cancer, we thought we would offer a recipe that brings together three functional foods that are highly effective against fighting cancer: broccoli, onions and turmeric. This is a great soup for patients undergoing cancer treatments or alternative cancer treatments or anyone looking to introduce cancer fighting foods to their diet.

Preparation Time: 45 minutes
Difficulty: Average
4 servings
Olive Oil
1 large onion, chopped
2 garlic cloves, chopped
1 tsp ground turmeric
1 broccoli, separated into florets (peel the stems and cut into segments)
1 potato, quartered
1 litre (4 cups) chicken stock
1 Tbsp dried parsley
1 tsp dried dill
Salt and freshly ground pepper

Head the olive oil in a large saucepan. Sautĩ the onions and garlic over medium-high heat until they are tender.
Add the turmeric and stir for about 2 minutes.
Add the potatoes and the stock. Incorporate the parsley and dill. Season with salt and pepper to taste. Let simmer for 30 minutes, and then add the broccoli. Cook for another 10 minute and remove from the heat.

Let cool and puree until smooth and creamy. Serve warm and enjoy. Any left-over portion may be frozen.
Whether you are currently undergoing cancer treatment, alternative cancer treatment or are simply looking to add more cancer fighting foods to your diet trying eating this soup on a regular basis by substituting the broccoli for cabbage, cauliflower, or curly kale. With different flavours to try, let us know on Facebook and Twitter which is your favourite.