Stems of Broccoli Cream Soup
Transform your kitchen leftovers into a velvety masterpiece with this Stems of Broccoli Cream Soup! This recipe breathes new life into often-overlooked broccoli stems, blending them with hearty potato, aromatic garlic, and savory vegetable stock for a comforting, waste-free meal. Finished with a drizzle of heavy cream, this smooth, creamy soup is both satisfying and elegant, making it perfect for weeknight dinners or as a starter for a refined gathering. Ready in just 40 minutes, this dish embraces sustainability without compromising flavor. Garnished with fresh parsley, every bowl is a testament to smart, simple, and delicious cooking. Keywords: broccoli stems soup, veggie cream soup, sustainable cooking, comforting soup recipe.
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Ingredients
- 500 grams Broccoli stems (trimmed and chopped)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 medium Potato (peeled and diced)
- 2 tablespoons Olive oil
- 1 liter Vegetable stock
- 120 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Directions
Step 1
Trim the tough outer layer of the broccoli stems with a vegetable peeler and chop into small pieces. Set aside.
Step 2
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes translucent.
Step 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 4
Add the diced potato and chopped broccoli stems to the pot. Stir well to combine with the onions and garlic.
Step 5
Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes or until the broccoli stems and potato are tender.
Step 6
Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
Step 7
Return the blended soup to the pot and place it over low heat. Stir in the heavy cream and season with salt and black pepper. Heat the soup for a couple of minutes, stirring occasionally, but do not let it boil.
Step 8
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
| Serving size | (1913.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1369.3 |
| Total Fat 78.9g | 0% |
| Saturated Fat 30.6g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 120mg | 0% |
| Sodium 4926.7mg | 0% |
| Total Carbohydrate 136.1g | 0% |
| Dietary Fiber 33.1g | 0% |
| Total Sugars 27.8g | |
| Protein 34.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 425.3mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 4195.0mg | 0% |
Source of Calories