Revitalising Broccoli Stem Soup: A Sustainable Delight
Embrace sustainability and tantalise your taste buds with our revitalising Broccoli Stem Soup. Often overlooked, broccoli stems are not only delicious but also packed with essential nutrients. This recipe transforms them into a creamy, heartwarming soup that’s perfect for any season.
A Fresh Perspective on Broccoli
For years, many of us have been discarding broccoli stems, focusing only on the florets. However, these stems are a hidden gem, offering a sweet and tender taste when cooked just right. Not only are they flavourful, but they’re also rich in calcium, iron, and Vitamin A. So, by incorporating them into our diets, we’re not only reducing waste but also boosting our nutrient intake.
- Olive oil: To sauté the vegetables and bring out their natural flavors.
- Onion & garlic: Essential for adding depth and aroma.
- Broccoli stems: From 1 large broccoli head, sliced into coins (4-5 cups).
- Salt & pepper: For seasoning.
- Broth: Vegetable or chicken broth as per preference. Opt for low-sodium versions for better control over saltiness.
Steps to Culinary Bliss:
- Sautéing the Base: In a medium pot, heat the olive oil. Add onions, garlic, and broccoli stems. Season with salt and pepper. Sauté until the vegetables are tender, stirring occasionally.
- Blending to Perfection: After adding the broth and letting the mixture cool slightly, transfer it to a blender. Blend until you achieve a smooth consistency. Adjust the thickness by adding more broth if desired.
- Serving Suggestions: This soup pairs wonderfully with crusty bread, a fresh salad, or even a grilled cheese sandwich. For an added touch, consider topping with crispy bacon bits or a dollop of Greek yogurt.
- Refrigerate: Store the cooled soup in an airtight container for up to 4 days.
- Freeze: Suitable for freezing in a sealed container for up to 3 months.
- Reheat: Warm in a saucepan over medium-low heat until simmering.
Beyond the Soup:
Broccoli stems are versatile and can be used in various dishes. Consider stir-frying them with ginger and garlic, adding them to salads, or even using them as a unique ‘chip’ for dips like hummus.