Dairy-Free Broccoli Stem Soup

BroccoliStemSoup CD

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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 this Broccoli Stem Soup 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 creative ways do you find to use the stems?

Print Recipe
5 from 40 votes

Dairy-Free Broccoli Stem Soup

If you want to keep this recipe vegan and vegetarian, simply replace the chicken broth with veggie broth or water.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
Calories: 31kcal


  • 1 tbsp olive oil
  • 1/2 an onion sliced into half moons
  • 2 cloves of garlic chopped up
  • The stems from one head of broccoli sliced into thin coins (about 4 cups)
  • Salt and pepper to taste
  • 3 cups of low-sodium chicken broth


  • Heat olive oil in a medium pot and stir in 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. Shut off the heat and blend up your soup (*Its 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. Adjust your seasonings and enjoy!


Calories: 31kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Sugar: 1g
Course: DINNER, gluten free, low carb + keto, LUNCH, recipes, soup + stew + chili, VIDEO
Cuisine: low carb + keto, Lunch, soup + stew + chili