Sunday, 25 January 2015

Dairy-Free Creamy Broccoli Stem Soup

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

  1. Add broth, broccoli stems, onion and cauliflower to a pot. Add salt and pepper to taste.
  2. Bring to a boil and simmer uncovered for 20-25 minutes.
  3. Remove from heat and let cool.
  4. Transfer mixture to a blender and blend until smooth.
Makes 4 servings. Each serving is approximately 50 calories.