"Savor Every Bite: A Delicious Journey with No Waste Broccoli Stem Soup"

Broccoli stems are just as edible and delicious as the florets! Try this recipe and you will never throw out a single broccoli stem again 😉
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RECIPE (2-3 portions)
- 2 large broccoli stems
- 2 potatoes
- 1 medium onion (or a small leek)
- 2 garlic cloves
- 1 tbsp olive oil
- 1 l vegetable broth
- handful of spinach (or other leafy greens)
- 2 tbsp nutritional yeast
- 1/2 lemon, juiced
- 200 ml vegan cream (or water + cashews)
- salt & pepper
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❶ Peel the potatoes and prepare the veggies.
❷ To a baking tray add potato skins and a couple broccoli florets. Season with salt & pepper, drizzle with olive oil and bake in the oven at 200°C for 10-15 minutes until crispy.
❸ In a pot or pan sauté onion until translucent. Add the garlic and sauté for another 1-2 minutes. Add the chopped potatoes and broccoli stems and sauté for a couple of minutes until they start to get some color.
❹ Deglaze with vegetable broth and cook until the potatoes are tender.
❺ Transfer to a blender, add the remaining ingredients and blend until smooth.
❻ Serve with the crispy potato peels and roasted broccoli florets.
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TIPS
- whenever you don’t want/know how to use the stem, chop it up and store it in the freezer to make this soup!