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Broccoli Stem Soup
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Description
This amazingly delicious broccoli stem soup is gluten-free, dairy-free, practically fat-free, and it’s made from what most people end up throwing away, so it’s waste-free too. Want to make it vegan? Just use vegetable stock instead of chicken stock.
Ingredients
- 2 Tablespoons Olive Oil
- 1-½ pound Broccoli Stems, Cut Into 1/4-inch Dice
- 1 pound Onion, Diced
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Ground Black Pepper
- 5 cups Low Sodium Chicken Broth
- 1 clove Garlic, Peeled
Preparation
In a very large skillet over medium heat, heat oil and sauté broccoli stems, onions, salt, and pepper until caramelized. Add chicken stock and garlic clove; bring to a gentle boil for 15 minutes. Remove from heat and puree to desired thickness using an immersion blender, blender, or food processor. Taste and adjust salt and pepper if needed.
To make this recipe vegan, substitute vegetable stock for the chicken stock.
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