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Creamy broccoli stems soup with salad topper crunch
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).
Servings 4
Ingredients
- 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.