If you're like us, broccoli consisted of the florets only while the tough stems would take a one way trip to the trash can. This recipe makes use of the neglected broccoli stems in a delicious way. You'll never look at broccoli the same way.
First, peel and chop two broccoli stems, making approximately three and a half cups of chopped stems.
Next, prep the rest of your veggies. Chop half a cup of white onion and one cup of cauliflower florets.
In a pot, add five cups of low sodium vegetable broth as well as the broccoli stems, white onion and cauliflower florets. Add sea salt and pepper to taste and bring to a boil.
Simmer uncovered for 20 to 25 minutes until broccoli stems are tender.
Let cool and transfer mixture to a blender. Blend until smooth and serve!
Dairy-Free Creamy Broccoli Stem Soup
Makes 4 servings
3 1/2 cups broccoli stems, peeled and chopped
1/2 cup white onion, diced
1 cup cauliflower florets
5 cups low sodium vegetable broth
sea salt and pepper to taste
- Add broth, broccoli stems, onion and cauliflower to a pot. Add salt and pepper to taste.
- Bring to a boil and simmer uncovered for 20-25 minutes.
- Remove from heat and let cool.
- Transfer mixture to a blender and blend until smooth.
Makes 4 servings. Each serving is approximately 50 calories.