Still hanging on to old broccoli stems? We’ve been enjoying lots of steamed broccoli lately, and I’ll confess I’ve been hoarding the broccoli stems. It’s time to do something productive and delicious with them.
I have my own special recipe for broccoli soup – to make it less blah and more healthy.
First off – there’s no milk and no cheese – but it’s still absolutely creamy. The wonderful flavour of the broccoli comes out, when you do it right. Why no dairy? It’s best to have dairy separate from other foods, and in small quantities. Your broccoli nutrients are going to be best absorbed in this way – so add almond milk instead for that rich and creamy consistency.
If you can’t find almond milk without sugar, you can go that extra mile and make your own. I soak a cup of almonds overnight, then blend in the morning with 4 cups of water, and strain through some cheesecoth or a nut-milk bag. Pour into a bottle an refrigerate! Simple.
If you’re going to make broccoli soup, go full into – as in make it a complete meal. Add frozen organic edamame beans to cool the hot soup down. Or get an extra serving of veggies by throwing in fresh chopped celery. Eat with whole-grain crisps or bread, or add fresh or toasted pumpkin or sunflower seeds (this is especially delicious). Just experiment with whatever other favourite additions.
Don’t forget to make it with love! For this recipe, you’ll need a blender and a medium-sized pot or steamer.
Hearty Broccoli Soup
- 4-5 thick broccoli stems, with the rough parts chopped off
- 1/2 cup almond milk
- 1/2 clove of garlic
- 1 tbsp flax seed oil
- Himalayan rock salt to season (about 1 tsp), pepper, or your favourite herbs
- About 1 cup additions, for garnish – organic edamame beans, pumpkin seeds, finely chopped fresh vegetables or broccoli.
1. Cut the broccoli stems into rounds. Place them in a steamer, or into a medium-sized pot with 1/2 cup of water on the bottom. Let the water reach a boil, then turn the heat onto low and close the lid. It should take 5-10 minutes to steam the broccoli stems (depending how small you cut them).
2. When they are ready and cooled off a bit, pour them out into your blender, with a little bit of the steam water. Add the rest of the ingredients and blend until smooth and creamy (start slow then speed up – about 1 min).