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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Recipe Information
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)
Instructions
Trim the tough outer layer of the broccoli stems with a vegetable peeler and chop into small pieces. Set aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced potato and chopped broccoli stems to the pot. Stir well to combine with the onions and garlic.
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.
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.
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.
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 27.8 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4195 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
