A nourishing and creamy soup made from broccoli stems, this dish is a great way to use up leftover stems. With a savory base of garlic, ginger, and onions, it's a rich and comforting soup. Garnished with broccoli florets and fresh herbs, it's healthy and satisfying.
Ingredients
- 2 cups broccoli stems, chopped
- 1 cup broccoli florets (for garnish)
- 2 large onions, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil
- 4 cups vegetable broth or water
- Salt and pepper to taste
- Fresh parsley or chives for garnish
- Edible flowers or microgreens for garnish
Method
- Peel and chop the broccoli stems into small pieces.
- In a large pot, heat olive oil and sauté the onions, garlic, and ginger until fragrant.
- Add the broccoli stems and vegetable broth. Bring to a boil, then reduce to a simmer for 20-30 minutes until the stems are tender.
- Blend the soup until smooth and creamy.
- Steam or blanch the broccoli florets and set aside for garnish.
- Serve the soup garnished with broccoli florets and fresh herbs.
