Teresa from West Wales said:
I was lucky enough to be brought up by parents who taught me to cook and to value food and use up everything! Now... More
This is a great recipe for using up broccoli stalks, which are often thrown away. You can use any other left over leafy vegetables such as brussel sprout, cauliflower, purple sprouting broccoli, spinach or Kale to create a lovely wholesome soup.
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Best used as a condiment.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
As with all dark green vegetables, broccoli contains lots of beta carotene. It is also a wonderful source of vitamin C. Try to lightly cook these vegetables as over cooking reduces their vitamin content.
If you have a few veggies left from a meal but not enough... Read more
Comments on this recipe
What a good idea to use discarded broccoli stalks.
Fantastic!
I made this for lunch. Quick, simple and delicious! We served it with dill and plain yoghurt. Will definately make this again!
My broccoli stalks usually end up in some kind of Kung Pao-ish stir fry but this looks like another yummy option.
Made this for Friday night light snack for my hard working wife, with fresh crusty bread & plenty of butter! Enjoyed it with a dry-ish Reisling. Yummy.
Comments on this recipe