On a visit once to my mom’s house, we were preparing a delicious stirfry, bright with fresh produce. Cutting the vegetables together, my mom proceeded to chop the florets off the broccoli and toss the stumps in the compost.
I was horrified, aghast… My heart – and stomach – went out for those stumps.
I’ve no problem enjoying broccoli stumps; to me, with a little careful trimming of the edges, I enjoy them raw or cooked. But to some, they are simply woody waste.
It was then I introduced my mom to Broccoli Stump Soup.
Broccoli Stump Soup saves the lives of many stumps, where they shine as the main contributor. I generally wait until I’ve acquired many of the said stumps, and make a concoction built for two.
Rich in insoluble fibre, and nearly a blank canvas that works well with any seasoning or added vegetables, this soup offers a satisfying side dish to your meal, with the added benefit of reducing waste in your kitchen.
Broccoli Stump Soup
free of top allergens, vegan, gluten-free
serves 2
a little olive oil
1 medium yellow onion
2-3 cloves of garlic
6-8 broccoli stumps, trimmed
water
fresh ground sea salt and black pepper
seasonings [sage, basil, thyme, oregano, all delicious] to taste
optional: grated carrot, chopped mushrooms, handfuls of spinach
optional: non-dairy milk
Heat a little olive oil in a medium-sized saucepan. Add onions, stirring until translucent and then add garlic. Stir for about 30 seconds, until fragrant.
Add broccoli stumps and cover with just enough water. Season (you can add more later to taste). If using extra vegetables for variety, throw them in now, also, adding more water if necessary.
Bring to a boil and reduce to a simmer, cover, and allow to cook until vegetables are softened, about 20 to 30 minutes.
When cooked through, using an immersion blender, whizz soup until smooth. Add non-dairy milk if desired to preferred smoothness.
Images courtesy of bonappetit.com and ecoki.com
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