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Super Simple Broccoli Stem Soup (Video)

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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:

  1. Slice them into coins and stir-fry with a little ginger, garlic, say sauce, and sesame oil
  2. Finely chop them and toss them into a salad
  3. Saute in some coconut oil and scramble them into my eggs (they are great in frittatas and omelets as well)
  4. Slice them into coins and roast at 400 for about 20 minutes (very similar to my Popcorn Broccoli only made with the stems)
  5. 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)

Nutritional Analysis

Calories: 71; Total Fat: 3.7g; Saturated Fat: 0.5g; Cholesterol: 0mg; Carbohydrate: 7g; Dietary Fiber: 0.3; Sugars: 0.9g; Protein: 3.8g

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11 Responses to “Super Simple Broccoli Stem Soup (Video)”

  1. #
    Marcia — March 21, 2012 @ 8:38 am

    Wow! I’ve always thrown away those stems! These are some awesome ideas! Thanks Dani! I can’t wait to try the soup! Looks great!

  2. #
    Ren — March 22, 2012 @ 6:57 am

    I love these ideas! I have always thrown the stems away too!

  3. #
    Amber — March 22, 2012 @ 8:20 am

    Great ideas Dani, I love the idea of roasting them in the oven. Thank you.
    I just recently found a green juice recipe which included broccoli stems so now they have a special purpose in getting me more juice for my buck.

  4. #
    Amy — March 22, 2012 @ 1:17 pm

    I grate them and add to salad or make cole slaw.

  5. #
    Michael — March 24, 2012 @ 5:13 am

    Just made this and the taste of red onion and broccoli is so good :) On top I added som chicken and fromage frais to get a higher protein content :)

  6. #
    Grandma Kat @ Easy Recipes Land — March 28, 2012 @ 10:17 am

    Thanks for the recipe. I’m excited to try this out later in the week for me and my husband.


    Grandma Kat

  7. #
    Betty — March 29, 2012 @ 11:50 am

    Hi there…love your site!!! Could you tell me the name of your blender…I use mine every day and find that it’s really super loud, but I noticed that you could even talk while blending your soup, very impressive ;)

    Keep up the good work!!!

  8. #
    Rich — February 6, 2014 @ 1:20 pm

    My peas turned into cocoa-puffs. 20 minutes was too long, but the flavor was still great. Next time it will be 15 minutes.

  9. #
    Karen — August 24, 2014 @ 10:34 am

    I’ve always used the whole broccoli. It’s kind of like poultry where some like dark and some like light meat. Some in my family like the ‘flower’, some like the stems. I can’t wait to try this soup, one of the few that don’t use cheese

  10. #
    Ofra — February 5, 2015 @ 5:30 pm

    Don’t you find that you get tough short fibers that the blender could not chop up? That’s what happened to me twice, and I took extra care this time to peel the stems. :(

    • #
      Dani — February 9, 2015 @ 3:01 pm

      The only thing I can think is if you has vey mature broccoli (older) – I have never had this problem. Total bummer!

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