Creamy broccoli stems soup with salad topper crunch {V, GF, Paleo}

In my freezer, there are bags of corn and packets of homemade granola bars. There are frozen fruit and even store-bought pizzas. But there are also bags of garbage, full of onion skins and potato peels and broccoli stems and wet, darkening cilantro. These are the leftovers of the week's cooking, the odds and ends left behind after the 

The steps to turning scraps into soup couldn't be simpler. You just need to:

1. Save your scraps in the freezer.
2. Cook your scraps (in water, if making

   For this silky, creamy broccoli stems soup, I wanted a topping that would really counteract the luscious texture, and add a bit of spice to my soup. The new salad topper crunch from Natursource fit exactly this bill: with crunchy chow mein noodles, almonds and pecans, generous amounts of salted pepitas (pumpkin seeds) and sunflower seeds, and a surprising burst of plump dried cranberries, this salad topper brings in some Asian salty and sweet flavours to my broccoli stems soup.

   As broccoli is often paired up with almonds and cranberries, the flavours of the soup and the salad topper naturally compliment each other. I upped the spice quota by adding more dry chilli flakes to each plate, and the whole dish just sang.

   Other toppings I've tried with this broccoli stems soup included cubes of gently pan-fried and peppered tofu; scallions, cilantro and avocado; pomegranate seeds and

   As simple as this recipe, nay, approach is, there are still some important things to remember.

   • Avoid using any mouldy scraps, or parts of a firm vegetable that have turned to mush.
   • If you're using a large amount of one main vegetable (broccoli stems, cauliflower stems, softening peppers, zucchini tops, etc), it will make a great base for a pureed soup. Follow the recipe below for broccoli stem soup as a general guideline.
   • Onion peels, garlic peels, carrot ends, celery ends, herb stems and mushrooms stems should be used as the basis of a broth. I like to make it in a slow cooker, where I pile all of the ingredients into my pot, add a bay leaf, a dry chilli, and just enough water to cover, and let is cook on the lowest setting for the longest amount of time available. I then strain the broth, and keep it as is in jars in the fridge, or portion out into large freezer bags for the freezer (I don't even salt it). This can be used anytime a recipe calls for vegetable broth, has no sodium, and it literally cost you nothing.

   

   And that's the whole art behind making broccoli stems soup, or any vegetable scrap soup. The key word is just to EXPERIMENT.

   If you end up turning any vegetable scraps into soup, tell me about it! Tag your creations #immigrantstable for a chance to be featured before thousands of readers - and just to make me happy!

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   Recipe

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   Creamy broccoli stems soup with salad topper crunch

   Ksenia Prints

   This creamy broccoli stems soup comes together from kitchen scraps, and it couldn't be simpler. What makes the dish are the crunchy salad toppings, so don't skip 'em! If you don't have enough stems, feel free to use florets for part of the recipe. This soup can easily be made gluten-free, paleo, and vegan (I always make my vegan).

   5 from 1 vote

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   Prep Time 10 minutes mins

   Cook Time 30 minutes mins

   Total Time 40 minutes mins

   Course Soup

   Cuisine Healthy

   Servings 4

   Ingredients

     

   1x2x3x

   • 1 onion cubed
   • Stems from 4 bunches of broccoli chopped, or about 6 cups of broccoli stems and florets, chopped
   • 4 cups vegetable broth I use broth that I make from other vegetable scraps
   • ½ cup soy cream or regular cream or 1 can full-fat coconut milk (coconut milk lends the soup a more tropical feel that I really like, but if I often it to feel rich and luxurious, soy cream is the way to go)
   • Juice of 1 lemon
   • 1 cup Natursource salad topper crunch or a mix of any toppings of your choice: scallions cubed tofu, watercress, sprouts, chopped bell pepper, chopped sweet mini peppers, avocado, pomegranate seeds, caramelized onion, toasted coconut shavings, almonds, cranberries, pumpkin seeds are all great!
   • Chilli flakes to taste
   • Salt & pepper to taste

   Instructions

    

   • Preheat a heavy-bottomed pot to medium heat. Add 2 TBs of vegetable oil or coconut oil, and add onion cubes. Cook for 10 minutes, until onions change colour. Add chopped broccoli stems and cover with broth (if 4 cups aren't enough to cover, top with water). Cover with lid, bring to a boil and let cook for 20 minutes.
   • Using an immersion blender or in standing blender (make sure not to overfill!), puree soup until it reaches a smooth consistency. Add soy cream, regular cream or coconut milk, taste, and add the juice of a lemon. Taste again and add salt and pepper. Correct seasonings if necessary.
   • Ladle into bowls. Top each bowl with a generous helping of Natursource salad topper crunch, or with a mix of your favourite toppings. The soup can be served hot or cold, though I prefer the former.

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