As I’ve mentioned before, I feel strongly about preventing food waste. If you want to get on my bad side, wasting food will do the trick (though I really wish you wouldn’t). Here’s another way you can avoid it: make this broccoli stalk soup.
Broccoli is a popular vegetable, and it wasn’t until a few years ago that I realized you could actually peel and eat the stalks. If you haven’t tried this before, they taste like – you guessed it – broccoli. One you remove the firm, woody outside, broccoli stalks are delicious.
My husband, however, is too lazy to cut and peel the stalks, which means we often end up with broccoli trees with most of the florets snapped off. By the time I arrive on the scene, I’m left with a large stalk and only a few sad-looking buds to contend with.
So when this happened a few weeks ago, I decided to make broccoli stalk soup. It’s thick and velvety, and gives you an ‘I-helped-save-the-environment’ sense of satisfaction. This recipe works beautifully with sunflower seeds for a nut-free version, though I must admit I’m partial to the cashews.
If you don’t have a high speed blender, ensure you peel the stalks well – otherwise, you’ll end up with a mouthful of fibrous bits. I mean, fibre is good for you – it helps us poop – but in this case, it detracts from the aforementioned creaminess.
When peeled and chopped, broccoli stalks are also great for stir-fries, chunky soups, chilis, stews, casseroles, and any other type of dish where you’d include a base of onions, celery and carrots. I’ve just created a new version of mirepoix, so let’s popularize it.
Any other suggestions for using broccoli stalks? Please share in the comments!
- 2 broccoli stalks, chopped
- 1 small broccoli crown, broken into florets
- 1 carrot, chopped
- ½ tsp salt
- water, to cover veggies
- ½ cup sunflower seeds or cashews, soaked for a couple of hours
- Put the broccoli stalks, florets, carrots and salt in a medium sized pot. Add just enough water so the vegetables are barely covered.
- Bring to a boil. Lower the heat, cover, and simmer for 20 minutes.
- Drain the sunflower seeds or cashews and rinse them well.
- Add everything into a blender and blend until smooth. Taste and adjust seasoning if necessary.