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
Broccoli Stalk Soup
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.
Ingredients show imperial units
- 4 potatoes, peeled and cut into chunks
- 1 onion, peeled and roughly chopped
- 2 carrots, peeled and chopped into chunks
- A handful of pearl barley or red lentils
- Leftover broccoli stalks, about 200g
- ½ tablespoon fennel seeds (optional)
- Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- Pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- Soured cream or creme fraiche
- A few tarragon leaves
Herbs
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.
Instructions
- Put the potatoes, onion, carrots, pearl barley or lentils in a large pan and cover with water.
- Bring to the boil and reduce the heat and simmer for about 10 minutes.
- Add the broccoli stalks and fennel and continue to cook until all the vegetables are just tender.
- Take off the heat and allow to cool a little before pouring into a blender and pureeing until smooth. Taste and season.
- Pour into warm bowls and add little sour cream or crème fraiche, swirl into the soup and add a few sprigs of herb such as tarragon.
Health Notes
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.
TOP TIP
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