I’ve been trying to find ways to help reduce my food waste, and a great one is using food scraps that would usually be thrown away. Take broccoli stems, for example. They contain the most fiber out of any part of the vegetable, are high in antioxidants, and contain vitamins Em, and K, and calcium. However, they commonly end up in the trash. Instead, save them for this Creamy Broccoli Soup. It’s extremely nutrient-dense, tastes delicious, and helps reduce food waste – a win, win, win!
2 1/2 cups of broccoli stems
5 cups of broccoli florets
1 tbsp of salt
1 cup chopped celery
1 cup chopped carrots
2 cups of gold yukon potatoes, diced
1 pound of cipollini onions
2 garlic cloves
4 cups + 1 2/3 cups of low-sodium vegetable stock
Start by heating your oven to 375 degrees F. Then roast your cipollini onions for an hour until they’re cooked through and browned. While your onions are roasting, blanch your broccoli florets in salted water until tender. Then shock them in ice water. Blanch your stems in salted water until tender and drain.
Put the chopped celery, carrots, and garlic into a pot and sweat out for 5 minutes. Add the potatoes, onions and vegetable stock, then simmer until the potatoes are tender. Transfer the stock into a blender. Add the broccoli stems and florets. Blend until smooth and season to taste. Enjoy!