Broccoli Soup using everything even the stalks

This is a no waste broccoli soup recipe which uses all of the broccoli including the stalks

When you buy broccoli you are paying by the pound/kilo and you are paying for the stalk.

Most people cut the stalk off and throw it away! STOP!! This piece is full of flavour and after all you have paid for it.

Even if it is  pre wrapped in plastic the cost of the stalk will have been incorporated into the price.

There is so much food thrown away these days, food that is perfectly edible, food that could help you stretch the pound in your pocket and the flavour in your food.

Because the stalk will take a bit longer to cook than the top curly bits I begin cooking it with the onions and carrots if using.

If the stalk is a bit dried you can peel it with a knife or vegetable peeler but I don’t usually bother if it’s not necessary.

Thinly slice the broccoli stalk and chop. Add to your pan once the onions are translucent and cook until starting to soften.  If you are using carrots and garlic you can add them at the same time.

When the vegetables are softened add the stock (or stock cube if using) and proceed to make the soup.  You can add the broccoli florets now and cook until all the vegetables are soft. Add in 2/3 can of white beans.

Blitz with a hand blender, add the rest of the can of white beans and serve drizzled with a bit of single cream and a few croutons . For colour sprinkle a few dry roasted pumpkin seeds.

Enjoy with a hunk of bread.

I hope you have enjoyed this recipe and that you will start using the broccoli stalks in your soups and stir fry.

Recipe

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No Waste Broccoli Soup

Prep Time

20 mins

Cook Time

20 mins

 

Don't throw away the broccoli stalks - they are filled with flavour and nourishment and you have paid for them!

Servings: 6

Author: Heidi Roberts

Ingredients

• 1 large shallot thinly sliced
• 1 medium carrot diced into small chunks
• 1 medium potato peeled and diced into small chunks
• 1 head broccoli florets
• 1 thick broccoli stalks diced into small chunks
• 1 vegetable stock cube
• 1.5 litres water or vegetable stock
• 1 can white beans
• 1 sprinkle salt and pepper to taste
• 1 sprinkle chilli flakes - optional
• 2 Tbsp olive oil
• 1 small knob butter
• 1 drizzle single cream
• 1 Tbsp croutons

Instructions

1. In a large saucepan/pot add a knob of butter and the olive oil.

2. When the butter has melted add the chopped shallot or onion and cook until translucent.

3. Add the chopped carrot, potato and broccoli stalks and stir well. Cook until the vegetables start to get a bit of colour.

4. Add the broccoli florets.

5. Add the stock cube and water or vegetable stock.

6. Add ⅔ of the white beans. Save the other ⅓ to add after blitzing.

7. Bring to the boil and continue to simmer until the vegetables are tender when pressed with a fork.

8. Season with the salt and pepper to taste.

9. Turn off the heat and allow the soup to cool slightly before blitzing with a hand blender or in a blender.

10. Add the rest of the beans.

11. Serve in bowls with a drizzle of single cream and a few croutons.

12. Enjoy!

Further reading

I have loads of recipes on my blog. If you would like to discover some click on the links below:-

Harira Soup for Ramadan

Roast Red Pepper & Tomato Soup

Fava Bean & Ham Soup

Celeriac & Root Top Soup

Disclaimer

This is an original recipe. All opinion and photographs are my own. No photographs may be reproduced in any manner without my written permission.