Description
A simple recipe that uses the entire broccoli plant, including the stems, to create a flavorful, creamy soup with no waste.
Ingredients
Scale
- 2 large broccoli stems, peeled and chopped
- 1 head of broccoli florets, chopped
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup nutritional yeast (optional, for creaminess)
Instructions
- Peel the tough outer layer from the broccoli stems using a vegetable peeler. Chop the peeled stems into 1-inch pieces.
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the chopped broccoli stems and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer until the stems are tender, about 15 minutes.
- Add the broccoli florets, salt, and pepper. Simmer for another 5-7 minutes until the florets are cooked through.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender to puree until smooth.
- Return the soup to the pot. Stir in the nutritional yeast, if using. Heat gently until warmed through before serving.
Notes
- If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
- For a richer flavor, sauté one chopped carrot or celery stalk with the onion.
- You can garnish with toasted seeds or a drizzle of olive oil.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 6
- Protein: 8
- Cholesterol: 0