Ingredients

• 1 medium leek(s) halved and sliced
• 2 cloves garlic minced
  Garlic and other members of the onion family are loaded with sulfur compounds that significantly drive down inflammation and reduce pain by inhibiting the enzymes directly responsible for joint inflammation. Sulfur is a critical component of both healthy cartilage and healthy joints, yet when analyzing the amount of sulfur in the fingernails of arthritis patients, researchers found that they have far less of this important mineral than people who didn’t have arthritis.
• 1 tablespoon olive oil pure
  Research shows 50 milliliters of olive oil (about 3 1/2 tablespoons) produce the same pain-relieving effect in your joints as a 200-mg tablet of ibuprofen. But don’t overdo it. Studies show that consuming no more than two tablespoons at a time produces optimal health benefit.
• 2 cups bone broth
  In 2006, the National Institutes of Health (NIH) conducted the largest study ever on glucosamine-chondroitin and found that the majority of arthritis sufferers who took the supplement experienced significant pain reduction. Glucosamine-chondroitin supplement is made from the same raw materials as bone broth. Glucosamine, an essential building-block of the cartilage in our own joints, also comes to us from the shells of crustaceans such as crab, lobster and shrimp. Animal cartilage in soup bones is a rich source of chondroitin sulfate. Together, these two compounds help our bodies repair arthritis-damaged joints and keep existing joints well-lubricated by helping cartilage absorb more water.
• 1 cup milk
• 3 cups broccoli florets
  Broccoli contains a sulfur compound called sulforaphane that prevents joint pain in the same way COX-2 arthritis drugs do, but without the potentially dangerous side effects. Plus, the beneficial effects last longer. Johns Hopkins researchers studying COX-2 drugs found that compounds in cruciferous vegetables such as broccoli can stop pain before it starts. Other members of the cruciferous family are cabbage, kale, cauliflower, turnips, collard greens, watercress, bok choy and radish. (http://www.nutraingredients.com/Research/Broccoli-compounds-may-protect-joint-health)
• 1 tablespoon cumin ground
• 1/2 cup yogurt plain, Greek style
• 2 onions(s) green, sliced, for garnish
• 1/4 bell pepper(s) red, finely diced, for garnish

Directions

Saute the leek and garlic in the olive oil for 5-7 minutes or until the leek starts to soften.

Add the stock and milk and bring to a boil. Add the broccoli and cumin and simmer for 10-15 minutes or the broccoli is soft.

Puree in a food processor or blender until smooth.

Stir in yogurt and serve garnished with green onions or crunchy bell peppers.

TIPS AND NOTES:

Instructions for making bone broth are found here.

Make extra soup and freeze it for days when you don't feel like cooking.

While the soup is blending, add a bit more milk or stock if it is too thick for your taste. A blender will give you a smoother, silkier soup while a food processor will give you one with more texture.

For a vegetarian version, try low sodium vegetable stock instead of bone broth.