Cream of broccoli stems, a simple and tasty idea to not waste the parts of broccoli we often throw away, but that are actually delicious. A few weeks ago, I shared the recipe for Broccoli Stem Pesto, and now I propose a creamy soup, flavorful and quick to prepare, perfect for cold evenings, and very suitable for the period after the holidays, as it is light and healthy. To make it more appealing, I added sautéed florets with carrot cubes… try this recipe too, it’s really comforting and very easy to make!
Here are more suggestions for you:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: Autumn, Winter
- Energy 124.59 (Kcal)
- Carbohydrates 22.82 (g) of which sugars 5.68 (g)
- Proteins 5.05 (g)
- Fat 2.86 (g) of which saturated 0.56 (g)of which unsaturated 0.27 (g)
- Fibers 5.86 (g)
- Sodium 349.47 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz broccoli (the stems)
- 1.8 oz broccoli (the florets, to taste)
- 5.3 oz carrots (or pumpkin cubes)
- 1/4 onion
- 4.2 oz potatoes
- as needed vegetable broth
- 2 tablespoons sour cream (or yogurt, or coconut milk, to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Peeler
- Immersion Blender
- Pan
Preparation
Clean the onion and chop it, peel the potatoes and carrots (or pumpkin) and dice them. Set aside some carrot cubes, you’ll need them later.
Wash the broccoli stems and cut them into pieces.
Place all the vegetables in a pot, add a drizzle of oil and a pinch of salt. Sauté over medium heat for a minute or two (1).
Cover with boiling vegetable broth, put a lid on and cook for about 20 minutes, or until the vegetables are tender.
Meanwhile, place the broccoli florets and the carrot cubes set aside earlier in a pan. Sauté with a drizzle of oil and a pinch of salt until they are cooked but still firm (2).
When the soup is ready, blend it with the immersion blender until smooth. Let it thicken for a few minutes to your desired consistency, or add more broth if you want it more liquid.
Finally, adjust the salt and pepper, and add sour cream (or yogurt, or coconut milk) to taste.
Serve the cream in plates, adding the florets and carrot cubes on top.
The cream of broccoli stems is ready to be served… enjoy your meal!
Tips and Notes
If you want, you can peel the broccoli stems, but it’s not necessary as they will become tender after cooking in the broth.
To speed up, you can add the florets and all the carrots to the pot and blend everything. However, pan-roasted vegetables will give the cream a better appearance and texture.
FAQ (Frequently Asked Questions)
Can I add pasta?
Sure, but in that case, leave the cream more liquid and do not blend all the vegetables.
Can I omit the sour cream or yogurt?
Absolutely, you will still have a very tasty cream of broccoli stems.
