Super Simple Broccoli Stem Soup (Video)
I can’t even tell you how many years I spent throwing my broccoli stems in the garbage. I didn’t even think twice about it until I discovered how delicious the stems actually are. Come to think of it, I’m not even sure why I just assumed they were any less delish than the florets, but I digress…
Here’s the simple truth of it… broccoli stems are as delicious as the florets and if you have a really fresh head of broccoli, dare I say, the stems can be even more sweet and tender than the florets.
And while the soup I make in this video is one of my favorite ways to use them stems, here are 5 more ways I love to use my broccoli stems:
- Slice them into coins and stir-fry with a little ginger, garlic, say sauce, and sesame oil
- Finely chop them and toss them into a salad
- Saute in some coconut oil and scramble them into my eggs (they are great in frittatas and omelets as well)
- Slice them into coins and roast at 400 for about 20 minutes (very similar to my Popcorn Broccoli only made with the stems)
- Slice them into thin rounds and use as a ‘chip’ to dip into hummus or guacamole
What about you guys?? Do you save your broccoli stems? What create ways do you find to use the stems??
Super Simple Broccoli Stem Soup
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 tbsp olive oil
- 1/2 an onion, sliced into half moons
- 2 gloves of garlic, chopped up
- The stems from one head of broccoli, sliced into thin coins (about 4 cups)
- Salt and pepper to taste
- 2-3 cups of low-sodium chicken broth
Heat olive oil in a medium pot and then stir in the onions, garlic, and broccoli stems. Season the veggies with some salt and pepper and allow to cook for about ten minutes being sure to stir a few times to ensure nothing burns.
Once the veggies have become tender pour the chicken broth into the pot. You can add more or less broth depending on how thick or thin you like your soup. Then shut off the heat and blend up your soup.
It’s probably a good idea to let the soup cool just a bit before blending and be careful not to fill your blender more than halfway with your soup otherwise you run the risk of the soup exploding all over.
Blend for about 10-15 seconds or until the soup is all blended up. You could add little more broth if you want your soup to be thinner. Taste your soup. Adjusr your seasonings and enjoy!
Makes 4 servings (about 1 1/4 cup each)
Calories: 71; Total Fat: 3.7g; Saturated Fat: 0.5g; Cholesterol: 0mg; Carbohydrate: 7g; Dietary Fiber: 0.3; Sugars: 0.9g; Protein: 3.8g